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What's for dinner #240 - it's FINALLY summer here! [through Aug 26, 2013]

mariacarmen Aug 18, 2013 08:36 PM

we finally got a good few days of nice weather here in San Francisco - sunny, mild temps, warm enough to take off a wrap. i know, i know... you poor swelterers are cursing me under your breath. Just be very grateful i didn't link to Seasons in the Sun....

What are you cooking, as we move into the penultimate days of summer (*sob*)?

  1. mariacarmen Aug 18, 2013 08:41 PM

    Cooked quite a bit this weekend, mostly non-worthy of mention, for the Oldster (salmon cakes, bockwurst with an onion gravy, crispy milanesa of veal), but tonight's dinner was quite good and fun.

    the molasses/bourbon marinated and glazed pork brisket bones were a hit - we loved the boozy, fatty flavors. what a revelation - we like booze, we like meat! alongside were salt-crusted potatoes with a salsa verde made of olive oil, cilantro, scallions, red wine vinegar, lemon juice, and a little bit of salt (since the spuds already had so much.) loved these taters. also made early girl tomato/basil/garlic bruschette with crispy 4505 Meats bacon (sauteed slices of italian baguette in the bacon fat and some olive oil), and a simple salad of romaine hearts in a sherry vinegar and fresh dill vinaigrette.

     
     
     
     
    4 Replies
    1. re: mariacarmen
      s
      sedimental Aug 18, 2013 09:28 PM

      That looks lovely! I love bourbon and meat together.

      1. re: sedimental
        mariacarmen Aug 18, 2013 10:41 PM

        thanks!

      2. re: mariacarmen
        LindaWhit Aug 19, 2013 05:47 AM

        "the molasses/bourbon marinated and glazed pork brisket bones were a hit" - How could it NOT be?

        Everything looks amazing - even that green stuff with the salt potatoes (although I wouldn't have eaten the green stuff!) But the bruschetta - wow - looks SO good!

        1. re: LindaWhit
          mariacarmen Aug 19, 2013 08:07 AM

          Thanks! and i actually would have made the green stuff with parsley instead, LW, if i'd had any on hand.

      3. k
        Kontxesi Aug 19, 2013 04:13 AM

        Last night I fixed:

        Two grill-roasted chickens (which took about an hour longer to get to temp than the recipe said they would >:( )
        Roasted Brussels sprouts
        "Grilled" garlic-parmesan corn (ended up boiling it because the chickens were hogging the grill longer than expected)
        (baked beans and salad brought by my mother and fmil)

        Plum hazelnut torte for dessert

        I'm glad I made two pounds of the Brussels sprouts instead of one. They were the most popular thing on the table, which surprised me.

        I have a question about grinding nuts, if anyone's up to answer. For the torte, I was supposed to roast the nuts for 10-15 minutes, cool, and then grind fine. My results were very moist, when I was expecting a powder. After adding it to the flour, I had to spend 30 minutes with a sifter getting all of the lumps out.

        Did I not roast them long enough? Would I have been fine just ignoring the lumps and adding it to the wet ingredients? I don't bake often, so I'm not sure if that's something that would have worked itself out or what.

        2 Replies
        1. re: Kontxesi
          LindaWhit Aug 19, 2013 06:10 AM

          The only thing I can think of re: the nuts, Kontxesi, is that they weren't cool enough? Also, hazelnuts have a higher fat content, so maybe the grinder was too full?

          http://www.epicurean.com/articles/hea...

          "When grinding hazelnuts, it's important to avoid packing the food processor. "The more you put in it, the more likely you are to get something that looks like peanut butter," Laslow warns."

          1. re: LindaWhit
            k
            Kontxesi Aug 19, 2013 06:16 AM

            It was only 3/4 cup nuts in a 9-or-so-cup processor, so that definitely wasn't the problem. The pan was still a little warm when I removed the nuts, so maybe that was the issue.

            I'll let them cool longer next time. Thanks. :)

        2. h
          haiku. Aug 19, 2013 04:27 AM

          I was visiting my mom for the last 2 weeks, so didn't have an opportunity to cook a thing (she would consider it insulting if I didn't want to eat her food!). Last night was the first time in a while that I was in the kitchen.
          Decided on a prawn curry and spicy rice. Had never made one before, and I was pleasantly surprised by how it had turned out. Delicious! I used my sister's trick of adding finely diced gemsquash in the curry to flesh it out - upping the veg count and thickening the curry while adding a nice taste. Will definitely add this one to the memory banks for a repeat.

          1 Reply
          1. re: haiku.
            fldhkybnva Aug 19, 2013 06:29 AM

            I made my first curry dish yesterday as well which I must say turned out great and my first thought was also-add this to the memory bank. I'm glad it worked out and you're back in the kitchen.

          2. juliejulez Aug 19, 2013 06:34 AM

            We are back from our long pig roast weekend. Had a great time! SO's dad and stepmom were hosting at their cabin in Pinedale, WY, which is about an hour south of Jackson Hole, and had a friend come by to help with the pig (135lbs!), so I got to learn from him how to cut the pig down and season for the best results. I also was in charge of carving the entire hind quarters and the shoulders after cooking was completed. Since I was helping him, I also got to munch on the cheek meat... cook's treat! I also came home with 6lbs of mostly shoulder meat. The actual meal was a potluck but I was so full from "cook's treats" I didn't eat too much... someone did bring a great mac n cheese, and my cookies were a hit. Oh and I also tried some moose sausage that morning with breakfast, it was tasty.

            On Friday night SO's mom (mom and stepdad and his dad and stepmom all get along) cooked up a ton of tequila lime chicken, a tasty mexican rice casserole, refried black beans and the usual chips and salsa, so I also came home with about 2lbs of leftover tequila lime chicken.

            So, WFD this week? Well, leftovers. In as many forms as I can come up with. Last night it was quesadillas with some of the tequila lime chicken with the leftover rice. Today's lunch is a pork sandwich with homemade BBQ sauce (made by the guy who butchered the pig...he also made homemade green chili but that didn't last long!) and more rice. Tonight I think I'll do something with the pork and a tortilla... maybe even just more pork mixed with BBQ sauce wrapped in a tortilla... have lots of laundry to do!

            If anybody else has some ideas for my chicken and pork, I'd love to hear them. I'm already planning on some pork enchiladas later on in the week.

            3 Replies
            1. re: juliejulez
              LindaWhit Aug 19, 2013 07:22 AM

              That is some fine eating, julie!

              These threads might help with the leftover pork shoulder. Is it on the bone or off? You could make pork stock if on the bone. I put away some pork stock from a shoulder I used for shredded BBQ pork, and it adds a very nice flavor to fried rice or even just regular rice (subbing 1 cup pork stock for 1 cup water).

              And I *love* the soup idea from the 2nd and 3rd links. With white beans, vegetables, and various herbs, it would freeze nicely for winter eating.

              http://chowhound.chow.com/topics/702671
              http://chowhound.chow.com/topics/784868
              http://chowhound.chow.com/topics/284764

              1. re: LindaWhit
                juliejulez Aug 19, 2013 08:53 AM

                Thanks for the links! It is off the bone, so no stock (but I'll keep that in mind for next year...bring home the bones!)

              2. re: juliejulez
                s
                sedimental Aug 19, 2013 07:30 AM

                I like my leftover pulled pork to top polenta with cheese, salsa and sour cream.

              3. MidwesternerTT Aug 19, 2013 07:49 AM

                Beef tri-tip is thawing in the fridge for tonight's dinner and will get a commercial spice rub then simple grill outdoors. Sides will be fresh sweet corn, yelllow tomatoes from a friend's garden, grilled mushrooms, heated dinner rolls. Minimal spices/sauces -- just the flavors of the fresh food.

                21 Replies
                1. re: MidwesternerTT
                  LindaWhit Aug 19, 2013 08:21 AM

                  Summertime food, right there.

                  1. re: MidwesternerTT
                    fldhkybnva Aug 19, 2013 08:27 AM

                    The grilled tri-tip sounds great. I picked up my first tri-tip last weekend which is cozily sitting in the freezer until this weekend. I'm excited to try it although we don't have a useable grill at the moment so it'll have to be a stove adventure.

                    1. re: fldhkybnva
                      MidwesternerTT Aug 19, 2013 05:43 PM

                      fldhkybnva - Enjoy -- My earlier "research" on tri-tip came up with a few especially good-sounding oven recipes from fellow CH's. I've only made a terriyaki- inspired one in the oven, so far. You might enjoy reading them and the full discussions surrounding.

                      a terriyaki one
                      http://chowhound.chow.com/topics/463604#3165022

                      a soy ginger whisky marinade

                      http://chowhound.chow.com/topics/111560#604295

                      and a fennel garlic rosemary rub

                      http://chowhound.chow.com/topics/4636...

                      1. re: MidwesternerTT
                        n
                        nikkihwood Aug 19, 2013 10:18 PM

                        I respectfully disagree with the recipes above. TriTip needs salt, pepper, garlic powder and maybe some paprika. The flavor of the meat is masked by marinades and fancy rubs. We sometimes chop some rosemary into the mix, but the basic recipe is a winner for us, every time [and steaks are grilled almost weekly. It's my favorite cut of beef.]

                        1. re: nikkihwood
                          fldhkybnva Aug 20, 2013 04:30 AM

                          Also great to know. Are you implying the flavor is subtle that marinades cover it or that it's so flavorful that it doesn't need a marinade? I been noshing on a lot of skirt and hanger so used to a pretty beefy steak these days.

                          1. re: nikkihwood
                            roxlet Aug 20, 2013 05:37 AM

                            Personally, I think that garlic powder masks the flavor of everything! We use garlic.

                            1. re: roxlet
                              n
                              nikkihwood Aug 21, 2013 09:26 PM

                              Actually, Roxlet, I agree, but garlic powder is in the traditional Santa Maria tri tip 'mix. I sometimes marinate a tri roast in crushed garlic and a little oil.

                            2. re: nikkihwood
                              juliejulez Aug 20, 2013 07:42 AM

                              Agreed here. I make tri-tip all the time, at least once a month during the summer, and all I ever use is Montreal Steak Seasoning. I've tried other marinades, seasonings, etc, but Montreal by far is my favorite. Not to mention easy :)

                              1. re: juliejulez
                                fldhkybnva Aug 20, 2013 07:54 AM

                                Awesome, thanks. Any thoughts on the flavor? Is it more in line with the flavor of a sirloin or more hearty like a flank or hanger? I know it' usually the size of a small roast but I've seen a few which are around 1.25-1.5 lbs. Can I cook it on the stove top and finish in the oven?

                                1. re: fldhkybnva
                                  juliejulez Aug 20, 2013 07:59 AM

                                  I think it has more flavor than sirloin. I've never had flank steak that hasn't been marinaded or seasoned, and I don't think I've ever had hanger outside of a restaurant so I can't comment on that. The tri-tips I get at Costco are usually 24-32oz.

                                  You can do it on the stove and finish on the oven, I used to do that when I lived in Chicago with no outdoor space. It won't give you the same results as grilled, but it's still good. They also sell tri tip steaks so you could try that route (just cut the steaks yourself if your store doesn't offer them), and it might work better for your stove/oven method instead of doing it whole.

                                  1. re: juliejulez
                                    fldhkybnva Aug 20, 2013 11:34 AM

                                    I did ponder the steak idea but the didn't know if it would work as you cut them crosswise right so they could be as thick as you wanted but quite narrow right? Or would you butterfly it in half with knife parallel to the roast to make steaks of the same length as the original roast but thinner?

                                    1. re: fldhkybnva
                                      juliejulez Aug 20, 2013 11:42 AM

                                      This is basically what the ones at Costco look like: http://www.grasslandbeef.com/catalog/... so it looks like they're cut straight across the roast... so some would be smaller than others because of the shape of the original roast. I don't think I've ever seen them butterflied.

                                      1. re: juliejulez
                                        fldhkybnva Aug 20, 2013 11:50 AM

                                        Thanks for the picture, I'm excited to give it a try.

                              2. re: nikkihwood
                                MidwesternerTT Aug 20, 2013 02:34 PM

                                nikki - but when you bake in the oven do you still omit other seasoning? Grilling adds its own layer of flavor, so I agree that simple works very well - the commercial rub I used had sugar & a list of spices, but seemed like too much (meat was good, just not great -- that didn't slow us down much!). The last rub recipe is pretty much what you suggested with fennel in place of pepper/paprika.

                                1. re: MidwesternerTT
                                  n
                                  nikkihwood Aug 21, 2013 09:38 PM

                                  Hi, MidwesternerTT -- we do not oven bake it, we only grill steaks and roasts.I totally forgot about oven roasting, apologies.

                                  I'm a Southern Californian, and I've been to traditional Santa Maria barbecues - hence the comment. The seasoning, combined with the grilling technique that 'traditional' uses, produces a sublime result. And you can pretty much replicate it on a home grill with the simple seasonings.

                                  I think that if we were to roast in the oven, the last link, with the fennel and rosemary, would be the way to go.

                                  To me, Tri Tip is the most flavorful cut of beef. You can keep filets, tops,even ribeyes -- gimme me my tri , please!

                                  1. re: nikkihwood
                                    fldhkybnva Aug 22, 2013 05:33 AM

                                    Have you tried hanger, flat iron or skirt? Pretty flavorful IMO.

                                    1. re: fldhkybnva
                                      n
                                      nikkihwood Aug 22, 2013 09:14 PM

                                      Yes, and thank you for mentioning them - and I like them all. But I ** love** Tri Tip.

                                      In answer to your post below, I believe that grilling whenever possible is the way to go!

                                    2. re: nikkihwood
                                      fldhkybnva Aug 22, 2013 05:34 AM

                                      It seems like grilling is highly recommended here? Maybe I can convince SO to pull the grill back out or just do it myself :)

                                    3. re: MidwesternerTT
                                      boyzoma Aug 26, 2013 06:59 AM

                                      As for using the oven, I do a nice broil, not bake. Cut thinly on the bias and use any leftovers for french dip. Seasonings are just s&p for us. It lets the meat flavor shine.

                                  2. re: MidwesternerTT
                                    fldhkybnva Aug 20, 2013 04:29 AM

                                    Great, thanks I'll give them a look.

                                2. re: MidwesternerTT
                                  Njchicaa Aug 19, 2013 12:45 PM

                                  That sounds lovely.

                                3. fldhkybnva Aug 19, 2013 08:47 AM

                                  Last night's dinner was my first attempt and IMO success at curry. There was nothing calling my name at the seafood counter. I really wanted seafood but when none of the fish is particularly interesting it's not worth $15-$20/lb. I spotted mussels and they seemed like a great idea. I love mussels and I'm not sure why we don't make them more often, super inexpensive, easy and delicious. I usually steam them with lemon, garlic, butter and wine but I was stuck on the phone with my mother in the store and sort of wandering around listening to her never-ending chatter when I happened upon curry powder. I've never made anything curry or anything resembling Indian or Thai food before but I left the store with curry and coconut milk and an idea for curry mussels. Well, it worked and I'm so delighted! The mussels were absolutely delicious and I will definitely be attempting more Indian food in the future.

                                  The final dish was steamed mussels and shrimp with yellow curry, coconut milk, leeks, and garlic with cilantro chicken sausage and asparagus throw in the mix because they were in the fridge and needed to be used up.

                                  A few observations:
                                  Mussels talk - I sorted the mussels and then prepared the other ingredients and to my surprise they make quite the array of noises. Take, the kitten, and I were quite surprised by all the clicking, sighing and chattering.

                                  Call me stupid, but to my surprise, coconut milk is quite mellow and not very coconut-y IMO, albeit delicious.

                                   
                                  31 Replies
                                  1. re: fldhkybnva
                                    grayelf Aug 19, 2013 09:11 AM

                                    Welcome to the curry realm, fldhkybnva! You are going to love it here. If you want to try Thai curries at home, keep an eye peeled for Mae Ploy brand curry paste. I always have a tub of it in the freezer. It tastes better than the other commercial brands (not that I've tried them all but I was told this by a Thai national) and you can scoop out as much as you need as it doesn't freeze solid. It's especially good with white fish but I use chicken too.

                                    As for coconut milk (yum), try it in a cream soup sometime instead of well, cream. I do a carrot one with Thai notes that is so tasty and freezes really well.

                                    1. re: grayelf
                                      fldhkybnva Aug 19, 2013 09:23 AM

                                      Thanks for the recommendation. I'm excited to try out the different curries, I have no idea what distinguishes them or even how Thai is different than Indian.

                                      1. re: fldhkybnva
                                        alliegator Aug 19, 2013 01:17 PM

                                        Once you've decided on what Thai curries you like, I can share a few recipes. They're really easy to make at home.

                                        1. re: alliegator
                                          grayelf Aug 19, 2013 11:22 PM

                                          A curry recipe swap would be such fun!

                                          1. re: alliegator
                                            fldhkybnva Aug 20, 2013 04:37 AM

                                            After a quick search to figure out what I've eaten, it seems I've always liked yellow curry with red curry a close second. Any suggestions?

                                            1. re: fldhkybnva
                                              alliegator Aug 20, 2013 09:18 AM

                                              I don't know a lot about Indian curries, but the yellow Thai curry that most people favor is Mussaman.
                                              I use this recipe for paste:
                                              http://www.thaitable.com/thai/recipe/...
                                              That whole website is a gem, and anything I've made from it has been Thai exchange student approved.
                                              Red Thai curry is my favorite. I have my own recipe that I got in Thailand, it's filed in a box in the garage. I just wrote on my hand to have mangator bring it in for me when he comes home so I won't have to hop around all the boxes.

                                              1. re: alliegator
                                                juliejulez Aug 20, 2013 11:10 AM

                                                Red Thai Curry is my favorite too so I'll also be awaiting your recipe :)

                                                1. re: alliegator
                                                  fldhkybnva Aug 20, 2013 11:34 AM

                                                  Awesome, thanks!

                                                  1. re: alliegator
                                                    alliegator Aug 21, 2013 11:33 AM

                                                    Here ya go, Red curry paste (which will look less red than Mae Ploy)---
                                                    -Fresh red bird's eye chili – 6
                                                    -Kaffir lime leaves – 1 to 2 tsp
                                                    -Lemon grass – 2 2-3 inch inner stalks
                                                    -Shallots – 4
                                                    -Coriander root or stems – 2 tbsp
                                                    -Galangal – 1 inch
                                                    -Garlic cloves – 3
                                                    -White pepper powder – 1/2 tsp
                                                    -Fresh turmeric (optional, I don't use) – 1 tsp
                                                    -Shrimp paste – 1/2 tsp
                                                    I basically like to finely chop all of this and make it in the mortar and pestle, toughest ingredients first and shrimp paste last. The Galangal over standard ginger makes a difference, isn't always handy, so sub out whatever you need.
                                                    If either of you get around to making it, I'd love to know what you think!!

                                                    1. re: alliegator
                                                      fldhkybnva Aug 21, 2013 01:24 PM

                                                      Awesome, thanks so much. Hopefully I can find the ingredients. I'm sure H Mart and Wegmans will help out.

                                                      1. re: alliegator
                                                        fldhkybnva Aug 21, 2013 01:24 PM

                                                        Have you tried any packaged pastes like Mae Ploy?

                                                        1. re: fldhkybnva
                                                          alliegator Aug 21, 2013 02:05 PM

                                                          I've tried several, Mae Ploy is by far the best, imho. I just like to prepare the paste better because you can tinker a bit, and the individual flavors come through a little better.
                                                          H Mart should have all that stuff. Kaffir lime leaves are usually the toughest to come by, so I gave up and got a tree a couple of years ago!

                                                          1. re: alliegator
                                                            grayelf Aug 21, 2013 11:16 PM

                                                            Agree re the tinkering being a reason to make your own. Packaged Thai curry pastes can be freaking hot and if you're new to curries, might be a bit much. But I'm inherently lazy, so hello Mae Ploy (it really is the best I've tried, a point brought home to me when there was a shortage of it and I tried several other brands).

                                                            1. re: grayelf
                                                              fldhkybnva Aug 22, 2013 05:48 AM

                                                              If I'm not sweating it's not spicy enough so hopefully not too hot. In fact my local Thai place has a rating system by number of peppers and they used to question me for a good 5 minutes until they realized I was serious.

                                                              1. re: fldhkybnva
                                                                grayelf Aug 22, 2013 09:13 PM

                                                                Sounds like you are good to go with Mae Ploy!

                                            2. re: fldhkybnva
                                              fldhkybnva Aug 22, 2013 05:50 AM

                                              Wow so many good ideas, thanks to all! I seem to latch on to ideas and then it gives renewed culinary creativity so this is great as all of my planned cooking ideas for the summer have been checked off the list. Does anyone use broth or something else instead of coconut milk?

                                              1. re: fldhkybnva
                                                alliegator Aug 22, 2013 05:02 PM

                                                Well, if you'd like to sweat without coconut milk you can look up Jungle Curry recipes. They come from Northern Thailand an are made without the milk and can be dry or brothy. I've only made it maybe twice, and don't have a stand by recipe that I love. There are quite a few out there floating around, though. It's quite different and very flavorful!

                                                1. re: alliegator
                                                  fldhkybnva Aug 22, 2013 07:02 PM

                                                  Aha, you're on to something. I actually came home tonight and SO had a list of Jungle Curry ideas. It seems interesting...I think we might give it a shot but that coconut milk is also super delicious, but I guess nice to have a few to go to.

                                                  1. re: fldhkybnva
                                                    alliegator Aug 22, 2013 07:35 PM

                                                    A little variety is always nice!! I personally prefer the drier variety, I think the flavors are a bit more clear and bright. I found this on a google search that's a good version of a David Thompson recipe.
                                                    http://thelemursarehungry.wordpress.c...
                                                    And if you're missing coconut milk, you can serve it up with some mango and sticky rice for desert!

                                                    1. re: alliegator
                                                      fldhkybnva Aug 23, 2013 03:18 AM

                                                      Thanks, this looks perfect. I think I'll toss in Thai basil and either serve over greens with a chilling buttermilk or yogurt dressing or with mushrooms.

                                                      1. re: alliegator
                                                        alliegator Aug 23, 2013 09:03 AM

                                                        *dessert, that is...
                                                        Nobody wants a desert in their mouths after a dish of curry :P

                                                        1. re: alliegator
                                                          suzigirl Aug 23, 2013 09:43 AM

                                                          I have had a desert in my mouth before. It was after I smoked a joint though, not after curry. ;-)

                                                          1. re: suzigirl
                                                            fldhkybnva Aug 23, 2013 10:26 AM

                                                            Add some curry to the mix, we all need some spice in life right?

                                                            1. re: fldhkybnva
                                                              alliegator Aug 23, 2013 12:47 PM

                                                              Oh, dear god, that just made me have like a phantom flavor in my mouth that makes me want to go drink a bottle of mouthwash and brush with Clorox!

                                                            2. re: suzigirl
                                                              LindaWhit Aug 23, 2013 11:11 AM

                                                              Baa-hah-hah-hahhhh!!! Nicely played, suzi. :D

                                                              1. re: LindaWhit
                                                                suzigirl Aug 23, 2013 12:38 PM

                                                                Why thank you. I wanted to tell you I found the sparkling blood orange drink at my local Sweetbay. Cannot wait to have it in a cocktail tonight. Thanks for sharing.

                                                                1. re: suzigirl
                                                                  LindaWhit Aug 23, 2013 01:20 PM

                                                                  I might do that myself. Was supposed to go out, but it's been a helluva day at work and I'm not much in the mood for socializing with friends *or* driving into the city.

                                                                  1. re: LindaWhit
                                                                    suzigirl Aug 23, 2013 01:25 PM

                                                                    Sounds like we will be having cocktails together tonight. Cheers. Sorry you had such a hard day.

                                                            3. re: alliegator
                                                              fldhkybnva Aug 23, 2013 10:26 AM

                                                              Thanks for the giggles. I'm sitting at the car dealer getting new tires so appreciated some entertainment other than day time soap operas.

                                                              1. re: alliegator
                                                                fldhkybnva Aug 23, 2013 10:27 AM

                                                                I am quite obsessed with buttermilk and had an idea for a buttermilk dressing in my head for the next day or so but since we're making curry likely I thought I'd pair them. I imagine since these recipe soften include yogurt and other ingredients with a dairy sour note it might be OK. Do you think buttermilk would pair well?

                                                                1. re: fldhkybnva
                                                                  alliegator Aug 23, 2013 01:03 PM

                                                                  I've never tried it, but I imagine it would be just fine.
                                                                  If you do go ahead with it as planned, please let me know how it goes!

                                                    2. h
                                                      Harters Aug 19, 2013 11:20 AM

                                                      What was supposed to be a quick and easy dinner has turned into a four course feast.

                                                      To start - a quinoa & cauliflower salad (bought) with herself's sourdough

                                                      To follow - pork chop, green beans, salsify (tin - bought back from French supermarket)

                                                      Further follow - cheese (Red Leicester) & more bread

                                                      To finish - stewed gooseberries & cream

                                                      2 Replies
                                                      1. re: Harters
                                                        f
                                                        Frizzle Aug 19, 2013 12:43 PM

                                                        I've never tried salsify. How would you describe the flavour?

                                                        1. re: Frizzle
                                                          h
                                                          Harters Aug 19, 2013 02:48 PM

                                                          It was very bland. A mild taste or, erm, just something savoury. I know it's supposed to have a slight taste of oyster but, in truth, I didnt get it. I don't think I've ever eaten the fresh vegetable so am not sure how the tinned stuff compared.

                                                          It was sort of reminiscient of tinned asparagus and how that's a much muted flavour of fresh.

                                                          I reckon next trip to France, we'll stock up on more of other things than this. Although I now have to find some of the fresh - don't think I've seen it in the supermarkets (although I'll post a question on the UK board to see if anyone has come across it).

                                                      2. alliegator Aug 19, 2013 12:09 PM

                                                        Our overnighter to Sedona was really enjoyable, but maybe not necessary as the temperatures here in the valley didn't top out as high as was expected. No skin off my back.
                                                        Saturday night I had a wonderful filet au poirve with scalloped potatoes and sautéed spinach. I'll go back to Sedona just for that meal!
                                                        Arriving home last evening at about 6, I just did brats on the grill with chips and crudités.
                                                        And I finished it all off by breaking my toe after dinner while stumbling around trying not to step on the ancient little dog.
                                                        No need to amputate, but I do need to stay off my feet for a bit, so the food around here will suffer. Pizza coming shortly for lunch, god only knows what'll be for dinner.

                                                        18 Replies
                                                        1. re: alliegator
                                                          fldhkybnva Aug 19, 2013 12:13 PM

                                                          Ouchies!! I hope the toe heals quickly, broken toes can be a bugger to deal with.

                                                          1. re: fldhkybnva
                                                            alliegator Aug 19, 2013 12:16 PM

                                                            Thanks! It's the staying off it that's gonna drive me nuts. I mean, it's my foot! I'm getting grouchy already ;)

                                                          2. re: alliegator
                                                            f
                                                            foodieX2 Aug 19, 2013 12:16 PM

                                                            Yikes, nothing worse than a broken toe! Heal fast

                                                            1. re: alliegator
                                                              f
                                                              Frizzle Aug 19, 2013 12:44 PM

                                                              Ouch! I hope it heals quickly for you.

                                                              1. re: alliegator
                                                                Berheenia Aug 19, 2013 12:53 PM

                                                                Oh no! I broke mine years ago stepping around a very old silver Shepard in a hallway with an ancient phone jack that jumped out and broke my pinky. Maybe you have one of those pills from the dentist kicking around? Elevate foot and bend elbow frequently.

                                                                1. re: alliegator
                                                                  LindaWhit Aug 19, 2013 01:06 PM

                                                                  OUCH! Hope the little piggy heals quickly, allie!

                                                                  1. re: alliegator
                                                                    juliejulez Aug 19, 2013 01:14 PM

                                                                    Ouch, hope it gets better quickly! It's tough to stay off your feet!

                                                                    1. re: alliegator
                                                                      alliegator Aug 19, 2013 01:30 PM

                                                                      Thanks, all. Not hitting the store and cooking will drive me batty, but so it goes.
                                                                      But look what I can read about while I wait--comfort food. It came this weekend :)

                                                                       
                                                                      1. re: alliegator
                                                                        f
                                                                        foodieX2 Aug 19, 2013 02:18 PM

                                                                        cute tootsies! Love the bow. And even thought you can't cook you can at least flag all the recipes you want to try!

                                                                        1. re: alliegator
                                                                          roxlet Aug 19, 2013 05:05 PM

                                                                          You got style!

                                                                          1. re: roxlet
                                                                            alliegator Aug 19, 2013 05:28 PM

                                                                            Why, thank you! But truth be told, I got boredom!
                                                                            Dinner will be the spectacular gyros from a place a few blocks away. I don't know what is happening with their tzatziki, but it is beyond fabulous. And the lettuce, onion, and tomatoes cannot be beat for freshness.
                                                                            A vodka tonic is starting the evening off nicely, because I declined the pain pills. And my lovely neighbor brought me a bunch of colorful bandana things to hack up from a craft store when I explained my "ugly" dilemma :)
                                                                            Hey, all that gauze would get chucked, I can wash and re-use.

                                                                        2. re: alliegator
                                                                          mariacarmen Aug 19, 2013 03:19 PM

                                                                          ai!!!!! your poor toe!
                                                                          i had a teensy tiny chip fracture in my foot last year and had to wear a boot! hope you have much less of a hassle.

                                                                          1. re: mariacarmen
                                                                            alliegator Aug 19, 2013 03:51 PM

                                                                            I should be alright if I keep it rigged up like this and stay off it which is killing me already. It's a hairline meta-something at the base, like where it joins the foot. I'm too lazy to get up for the papers.
                                                                            I will actually follow their instructions and lean here over the end of the couch reading lovely food type things and pray to the powers that be that the thing heals quick. I can't taste all of Lisbon next month if I'm dragging the stupid foot behind me!

                                                                            1. re: alliegator
                                                                              mariacarmen Aug 19, 2013 09:45 PM

                                                                              oh man - your trip! yes, stay off it, follow dr's orders to a tee!

                                                                              so hope you heal fast.

                                                                              1. re: mariacarmen
                                                                                gingershelley Aug 20, 2013 05:10 AM

                                                                                what she said'
                                                                                Lisbon walk-ability is priority to cooking now:)

                                                                          2. re: alliegator
                                                                            grayelf Aug 19, 2013 11:32 PM

                                                                            What is it with WFDers and busted feets/toesies this Aug? My technicolour foot and I salute you from Vancouver and feel your pain and boredom. Pretty sure that I strained a ligament and didn't break anything which is good though I know it's the tissue damage that takes the longest to heal, so take it EASY and do TONNES of physio, even if you think it's silly. Take it from an old elf who broke both bones just above her ankle decades ago and still gets edema and pain because of not doing the correct exercises :-(.

                                                                            1. re: grayelf
                                                                              mariacarmen Aug 19, 2013 11:47 PM

                                                                              Ach, i just started PT today for my hip. I let my fall in December go untreated and i'm still gimpy. grayelf knows of what she speaks.

                                                                              1. re: grayelf
                                                                                alliegator Aug 20, 2013 08:56 AM

                                                                                My wacky foot I and salute you back. And we will heed your wise advice, because while I can be quite the impatient little turd, I do like good healthy piggies. Especially because I love to run so I can eat everything I want.
                                                                                Properly healed=morning runs=tasty eatin'!

                                                                            2. f
                                                                              foodieX2 Aug 19, 2013 12:23 PM

                                                                              The last of our houseguest are gone. The beds are stripped. Laundry is done, the tables/chairs returned to their rightful owners. There is peace and quiet. And I am officially sick of BBQ.

                                                                              WFD tonight will either be omelets at home or dinner a favorite italian place, Bellas. I could go for either a thin crust pizza or a salad and their fabulous eggplant rollatini. The boy was at camp all day so the decision will be based on his cleanliness and tiredness quotient.

                                                                              2 Replies
                                                                              1. re: foodieX2
                                                                                alliegator Aug 19, 2013 01:38 PM

                                                                                Eggplant rollatini is definitely a dish I'm long overdue to tuck into!

                                                                                1. re: alliegator
                                                                                  f
                                                                                  foodieX2 Aug 19, 2013 02:20 PM

                                                                                  Theirs is quite good and even though it read a little "fall" I know it will hit the spot!

                                                                                  The boy was somewhat clean at pick up so home to feed the poochies and then off to Bellas we go!

                                                                              2. Berheenia Aug 19, 2013 12:47 PM

                                                                                Hey MC, I think we got your old weather here- it's overcast and cool. Not beachy or sunny like they said. Wrap weather just when I was going to shave my legs and go to the lake.
                                                                                Last night I found some yellow goop in the freezer- mac and cheese with ham- so that was perfect with the lovely florets of broccoli from the farmers market. Had a glass of wine before dinner at one of the locals- brand X chard in a bar with walls of dead animal heads isn't going to make it plus they had a welcome mat out for the evil empire. Gotta find another place to drink. Tonight I'm really making the chili over brown rice and having it with some California red on my own front porch. We had company again today- the four legged kind. Trapper Brian has been called.

                                                                                 
                                                                                3 Replies
                                                                                1. re: Berheenia
                                                                                  LindaWhit Aug 19, 2013 01:09 PM

                                                                                  That's a bigass woodchuck!

                                                                                  1. re: Berheenia
                                                                                    alliegator Aug 19, 2013 01:35 PM

                                                                                    Holy crap!!
                                                                                    That is a formidable beast.

                                                                                    1. re: Berheenia
                                                                                      f
                                                                                      foodieX2 Aug 19, 2013 02:21 PM

                                                                                      that beast is HUGE! Wonder if he would make good eatin'? LOL!

                                                                                      Chili, porch and wine sounds perfect.

                                                                                    2. Njchicaa Aug 19, 2013 12:47 PM

                                                                                      I have to be out of the house from 6-8pm so I'm having a quick plate of pasta with homemade meatballs and sauce that I pulled from the freezer. My husband can have the Mexican leftovers (chicken tinga, corn torte, creamy rajas) either in a flour tortilla or on a tostada.

                                                                                      1. iowagirl Aug 19, 2013 02:27 PM

                                                                                        After and emotionally exhausting weekend (ex-wife drama and a trip to the in-laws) tonight is super simple. Grilled chicken pesto sausages from TJ's, oven fries and a green salad with cukes, peppers and tomatoes from the garden. Wine. Even though it's Monday.

                                                                                        1. roxlet Aug 19, 2013 05:02 PM

                                                                                          With my husband out of town, I've just been cooking for my son and me, and he's been eating as only a 17 year-old athlete can eat. So tonight, I figured I'd show him and I'd make an extra portion of the chicken piccata recipe from The Black Dog Summer Cookbook. Well, he showed me, and wound up being asked to dinner by another family! Question 1 right now is how to repurpose all the left over chicken piccata. I'm thinking chicken salad, since he's taking his lunches to work. Bummer, but it was very good.

                                                                                          2 Replies
                                                                                          1. re: roxlet
                                                                                            LindaWhit Aug 19, 2013 05:13 PM

                                                                                            I'm sorry, rox, but you just got inadvertently played! LOL

                                                                                            I like the idea of chicken salad, but I'm wondering if it could also be used as-is in a sub with lettuce, roasted red peppers and feta cheese?

                                                                                            1. re: LindaWhit
                                                                                              roxlet Aug 19, 2013 06:26 PM

                                                                                              Nice idea, LW, though I'm getting more pissed by the minute since he was not able to get the train I wanted him to. He swans away in bed in the am which I take the puppy out, make coffee, make his breakfast and make his lunch, all before 7:15, so I get very grumpy when I can't get my sleep on this end.

                                                                                          2. eight_inch_pestle Aug 19, 2013 06:35 PM

                                                                                            Last night was a pretty standard chicken fricassee with a bunch of the usual suspects making an appearance: sauteed onions, thyme, garlic, tomatoes, white wine. Also a dried chile. Stirred in some fresh basil and shucked corn at the last minute to make things a little more seasonal. Served with a side of butter-finished fingerlings and arugula with a garlicky tarragon vinaigrette I've been making constantly lately.

                                                                                            1. steve h. Aug 19, 2013 09:10 PM

                                                                                              Salmon is on the houseboat menu.

                                                                                              We made the drive from Monterey to Sausalito in a little under three hours. We walked from our dock to Le Garage for lunch: fried squash blossoms with goat cheese, a quiche for me and grilled shrimps for Deb. A French sparkling wine for starters, a decent bottle of Sancerre with the meal. I like this place.

                                                                                              We proceeded to our neighborhood grocer. Deb scored beautiful corn, red pepper, just-delivered king salmon and some other odds and ends. A California pinot noir washed things down. Our houseboat guest was happy. He contributed a moon cake for afters.

                                                                                              Car week was a hoot. We were at the RM auction when they hammered down the $25 million sale of a vintage Ferrari. Exciting stuff. Proceeds went to charity.

                                                                                               
                                                                                               
                                                                                              9 Replies
                                                                                              1. re: steve h.
                                                                                                mariacarmen Aug 19, 2013 09:47 PM

                                                                                                was wondering where you'd gotten to!
                                                                                                good to see you're not starving, nor parched. i was worried. :)

                                                                                                1. re: mariacarmen
                                                                                                  steve h. Aug 20, 2013 08:20 AM

                                                                                                  I was a few quarts low when I returned yesterday but a quick fill-up at Le Garage solved that problem. ;-)

                                                                                                2. re: steve h.
                                                                                                  f
                                                                                                  Frizzle Aug 19, 2013 11:24 PM

                                                                                                  Nice to see you back on the thread. Dinner sounds great. We're loving mooncakes at the moment too.

                                                                                                  1. re: Frizzle
                                                                                                    h
                                                                                                    haiku. Aug 20, 2013 04:46 AM

                                                                                                    What is a mooncake? I could google...

                                                                                                    1. re: haiku.
                                                                                                      steve h. Aug 20, 2013 08:11 AM

                                                                                                      http://www.sanfranciscochinatown.com/...

                                                                                                    2. re: Frizzle
                                                                                                      steve h. Aug 20, 2013 08:13 AM

                                                                                                      Excellent!

                                                                                                    3. re: steve h.
                                                                                                      roxlet Aug 20, 2013 05:39 AM

                                                                                                      Oh, too bad we couldn't plan a meet up! rjbh20 was there too. His favorite event ever! I heard all about the $25 million.

                                                                                                      1. re: roxlet
                                                                                                        steve h. Aug 20, 2013 08:13 AM

                                                                                                        We've been doing this for years. Already made reservations for next year. ;-)

                                                                                                        1. re: steve h.
                                                                                                          roxlet Aug 20, 2013 09:50 AM

                                                                                                          He's been going for years too, and he does the same with the reservations. I have zero interest and a child and a puppy to care for, so he goes it alone and also manages to set up business meetings in the area. He loves it.

                                                                                                    4. s
                                                                                                      sedimental Aug 19, 2013 09:45 PM

                                                                                                      I made a very 1970's hippie dinner -straight out of Moosewood! Homemade spicy falafel with lemon tahini sauce. Wow, it was terrific, perfect for a light summer supper. Served it over a bed of lettuce with cucumbers and thin sliced shallots.

                                                                                                      It brought back memories and I forgot how tasty it was :)

                                                                                                      1 Reply
                                                                                                      1. re: sedimental
                                                                                                        gini Aug 26, 2013 10:42 AM

                                                                                                        I'm actually pretty sure my favorite corn salad is from Moosewood. It's a classic for a reason!

                                                                                                      2. mariacarmen Aug 19, 2013 09:54 PM

                                                                                                        The BF made his now-standard (and delish) crispy cumin chicken thighs, sauteed my salt-crusted potatoes briefly then tossed them with some of the early girls and topped them with mexican crema. slurp. his side salad was so purty.... a boquet of romaine leaves with leftover salsa verde, kalamatas and some goat cheese.

                                                                                                        simples. tomorrow night having dinner with two GFs, the Oldster's on Wed., and movies (Blue Jasmine - partially filmed a block from my house!) and probably popcorn on Thurs.

                                                                                                         
                                                                                                         
                                                                                                        2 Replies
                                                                                                        1. re: mariacarmen
                                                                                                          fldhkybnva Aug 20, 2013 04:33 AM

                                                                                                          I love cumin, is the recipe more than "season chicken with cumin?" :)

                                                                                                          1. re: fldhkybnva
                                                                                                            mariacarmen Aug 20, 2013 08:06 AM

                                                                                                            I think its pretty much cumin, a little cinnamon, granulated garlic, s&p... pan fried... i think that's it. I'll ask later and report back if it's different.

                                                                                                        2. f
                                                                                                          Frizzle Aug 19, 2013 11:54 PM

                                                                                                          I'm entering day five of no cooking. The bloke forgot to bring home some sausages a workmate had made for him (they have no preservatives and had sat in the work fridge for the weekend) so we ordered in pizza last night. The poor sausages were binned.

                                                                                                          I was set to cook tonight but I've somehow injured my right shoulder. Being right handed that makes cooking fairly tough. The toddler has survived with store bought sushi tonight and we're doing my 'lazy duck pancakes'. They involve buying half a cooked duck from the Asian supermarket and using rice paper wrappers instead of pancakes. Spring onions, cucumber and hoisin are added to the rolls with the shredded duck.

                                                                                                          If there's leftover duck and my shoulder obliges I might do a claypot rice tomorrow with duck and Chinese sausage.

                                                                                                          12 Replies
                                                                                                          1. re: Frizzle
                                                                                                            roxlet Aug 20, 2013 05:40 AM

                                                                                                            Feel better. Too many injuries among the denizens of WFD!

                                                                                                            1. re: roxlet
                                                                                                              alliegator Aug 20, 2013 09:12 AM

                                                                                                              Maybe some science type person will discover that the exact blend of seasonings in Trini-Chinese chicken causes bone and ligament strength to deteriorate at warp speed.

                                                                                                              1. re: alliegator
                                                                                                                mariacarmen Aug 20, 2013 11:13 AM

                                                                                                                Uh-oh.... my lunch today is caviar lentils with trini chinese chicken SAUCE! matouk's scotch bonnet hot sauce and oyster sauce! that stuff is good on anything.

                                                                                                                1. re: alliegator
                                                                                                                  suzigirl Aug 20, 2013 12:55 PM

                                                                                                                  I'm doomed. Wait, I read that wrong. I am safe. And if that is the case lingua is in deep trouble.

                                                                                                              2. re: Frizzle
                                                                                                                alliegator Aug 20, 2013 09:04 AM

                                                                                                                My goodness, I hope the shoulder heals up quickly. It's almost like someone cast a minor but seriously annoying injury curse on us O_o

                                                                                                                1. re: Frizzle
                                                                                                                  suzigirl Aug 20, 2013 12:57 PM

                                                                                                                  Take care of that shoulder. The duck pancakes sound very good.

                                                                                                                  1. re: Frizzle
                                                                                                                    fldhkybnva Aug 20, 2013 01:23 PM

                                                                                                                    I hope you feel better! I hope one day my kid is ok with sushi as a wee tot, quite the hound you have on your hand. I've never spotted the cooked duck at my local H Mart, is it usually in the takeout food section of your Asian store or in the regular aisles?

                                                                                                                    1. re: fldhkybnva
                                                                                                                      f
                                                                                                                      Frizzle Aug 20, 2013 08:22 PM

                                                                                                                      Some Asian supermarkets here have a stand with roasted ducks and pork hanging up. They chop it up for you to order. I remember when they first started appearing here it was a real novelty for us to look at the rows of glistening cooked ducks as they still had their heads attached. It makes for an easy meal.

                                                                                                                      We keep the bones, dust them in corn flour and spice and deep fry them for nibbles so half a duck goes a long way here.

                                                                                                                      And thanks to all the well wishers, the shoulder has improved enough to be able to function today.

                                                                                                                      1. re: Frizzle
                                                                                                                        grayelf Aug 21, 2013 12:17 AM

                                                                                                                        Nice! Sometimes a big hunk of half-half charsiu and a whack of roast pork is the basis of WFD chez elf -- we have an embarassment of riches Chinese-bbq wise here in Vancouver/Richmond, BC

                                                                                                                        1. re: Frizzle
                                                                                                                          fldhkybnva Aug 21, 2013 06:25 AM

                                                                                                                          Oh wow If I could find some char siu to buy up at the store I'd be a happy girl. Maybe I'll check the Asian stores around here this weekend.

                                                                                                                          1. re: fldhkybnva
                                                                                                                            grayelf Aug 21, 2013 11:17 PM

                                                                                                                            Sorry to be ignorant but are there not standalone Chinese bbq houses in Baltimore, fldhkybnva? We are overrun with the stuff (so lucky) such that everyone who indulges has their favourite one here.

                                                                                                                            1. re: grayelf
                                                                                                                              fldhkybnva Aug 22, 2013 05:27 AM

                                                                                                                              Not that I've come across, maybe someone else in the area has.

                                                                                                                    2. gini Aug 20, 2013 04:12 AM

                                                                                                                      I'm excited to hear about the San Francisco weather as I'm headed there today. I hope it holds! What's for dinner? All the bounty that the good bay has to offer. Looking forward to it.

                                                                                                                      1. h
                                                                                                                        Harters Aug 20, 2013 04:48 AM

                                                                                                                        Upcoming, a very long-standing dish at Casa Harters - macaroni cheese, with courgettes & bacon. A Delia Smith recipe from donkeys years back.
                                                                                                                        http://www.deliaonline.com/recipes/ty...

                                                                                                                        1. juliejulez Aug 20, 2013 07:45 AM

                                                                                                                          So it's not really soup weather, and I'm not even that big of a soup lover, but a recipe for a "tex mex" chicken and rice soup on Pinterest caught my eye the other day, and it'll use up the rest of the leftover tequila lime chicken, so that is WFD. Might add some tortilla chips with it, or maybe just a roll to soak up the broth.

                                                                                                                          Last night I ended up grilling a burger with some fries. As much as I'm enjoying all the leftover pork, I'm already getting tired of it :)

                                                                                                                          4 Replies
                                                                                                                          1. re: juliejulez
                                                                                                                            fldhkybnva Aug 20, 2013 08:11 AM

                                                                                                                            It's always soup weather for me and that soup sounds great. I don't remember the tequila lime chicken, do you have a recipe?

                                                                                                                            1. re: fldhkybnva
                                                                                                                              juliejulez Aug 20, 2013 08:30 AM

                                                                                                                              I didn't make it, SO's mom did over the weekend (I took 3 of the frankenchicken breasts home) but I believe this is the recipe she used: http://www.foodnetwork.com/recipes/re...

                                                                                                                              She made a double batch (lots of people to feed) and she didn't melt the cheese on top either.

                                                                                                                              1. re: juliejulez
                                                                                                                                alliegator Aug 20, 2013 09:14 AM

                                                                                                                                Thanks for posting that, looks so freakin' good!!

                                                                                                                                1. re: alliegator
                                                                                                                                  juliejulez Aug 20, 2013 11:11 AM

                                                                                                                                  It was really good. She used one of those pokey things to poke holes all over the chicken so the marinade would seep in too.

                                                                                                                          2. Njchicaa Aug 20, 2013 08:18 AM

                                                                                                                            My husband was not impressed with leftover chicken tinga last night for dinner so I don't think I'm going to be able to suggest that he have it again tonight. (To be fair, we have had a lot of chicken lately)

                                                                                                                            I've been wanting to try the Ancho Chile Burgers with Lime Aoili in Pati's Mexican Table for awhile now. I think I'll make the mix and form the burgers and then let him grill them along with some corn for dinner. He should have more than enough time to get that ready by the time I get home at 8:15pm.

                                                                                                                            1 Reply
                                                                                                                            1. re: Njchicaa
                                                                                                                              Njchicaa Aug 20, 2013 06:40 PM

                                                                                                                              So I got home and everything was dark and it was just the cats and the parrot. So I got myself situated, started the grill and cleaned it, put the corn on, and now it is 9:38pm and the burgers are just going on. Husband got home about 20 minutes ago.

                                                                                                                              Pretty sure we are both going to crash after eating. I am very happy that these late night practices are over. I'd much rather have them early in the morning when I am automatically up anyway due to my regular work schedule. And then I have the whole day to do whatever I want like go to the beach and cook a fancy dinner.

                                                                                                                            2. iowagirl Aug 20, 2013 10:50 AM

                                                                                                                              After my first day of PT for a rotator cuff tear (trying to avoid sugery!!) and since it's SD's last night at home before we move her into the dorm tomorrow, I think a night where someone else cooks and cleans up is in order! Will let SD pick, but will likely be sushi or burgers at our local burger joint.

                                                                                                                              1 Reply
                                                                                                                              1. re: iowagirl
                                                                                                                                mariacarmen Aug 20, 2013 11:14 AM

                                                                                                                                definitely someone else's turn! you're busy healing.

                                                                                                                              2. alliegator Aug 20, 2013 02:04 PM

                                                                                                                                More takeout/delivery tonight as it will be for probably another week around here.
                                                                                                                                All the talk of Thai curries above got me in the mood for Thai, so my selection from local Thai place will be green curry with chicken. Pap will go for fish cakes and veggie fried rice, mangator is likely to go for cashew chicken. Probably be a later dinner since pap is a non-driver and I have a clutch car, so we have to wait for the man. But at least there's plenty of ice cream around :)
                                                                                                                                The upside of the busted tootsie thing is that it gets me out of North Dakota this week. The in-laws have decided that this is a valid reason, yay!

                                                                                                                                22 Replies
                                                                                                                                1. re: alliegator
                                                                                                                                  roxlet Aug 20, 2013 02:13 PM

                                                                                                                                  Hey, another manual car driver! We're few and far inbetween.

                                                                                                                                  1. re: roxlet
                                                                                                                                    suzigirl Aug 20, 2013 02:19 PM

                                                                                                                                    Me too. And even fewer women nowadays

                                                                                                                                    1. re: roxlet
                                                                                                                                      h
                                                                                                                                      Harters Aug 20, 2013 02:20 PM

                                                                                                                                      Not amongst we Europeans, we're not. Few cars here are automatic - and then usually only up-market ones.

                                                                                                                                      1. re: roxlet
                                                                                                                                        juliejulez Aug 20, 2013 02:41 PM

                                                                                                                                        My first car was a manual... my dad had to drive it home for me! But I love driving manual.... alas I drive in traffic every day so I have an automatic (learned in Chicago that you get worn out real quick driving stick in stop and go traffic), but someday I want a "fun" weekend car with a manual :)

                                                                                                                                        1. re: juliejulez
                                                                                                                                          Berheenia Aug 21, 2013 08:13 AM

                                                                                                                                          I learned to drive on a '37 Ford 3 on the floor. Now that we've moved out of Boston I want a stick again- really would like an old pick-up truck, not a '37, something about 50 years newer. They look so cool at the Farmers Markets.

                                                                                                                                        2. re: roxlet
                                                                                                                                          mariacarmen Aug 20, 2013 02:45 PM

                                                                                                                                          really? i had no idea.

                                                                                                                                          although, i admit we do have an automatic now - easier in this hilly city. but for 30+ years i drove a stick.

                                                                                                                                          1. re: mariacarmen
                                                                                                                                            h
                                                                                                                                            Harters Aug 21, 2013 02:02 AM

                                                                                                                                            I always look forward to my trips to the States and, particularly the opportunity to drive some enormous beast of a car with all the twiddly gadgets that we don't get on our vehicles. Chrysler 300 (?) last time - loved it. So different from my cheap & cheerful Skoda Octavia.

                                                                                                                                            Twelve days and counting..........

                                                                                                                                            1. re: Harters
                                                                                                                                              juliejulez Aug 21, 2013 07:34 AM

                                                                                                                                              I giggled at "twiddly gadgets". My new car I got in May has a touch screen to control everything and lots of buttons. It confused me at first and I sort of wanted a more simple car, but it's kind of impossible to find these days! I will say I like the bluetooth phone hookup.

                                                                                                                                              1. re: Harters
                                                                                                                                                LindaWhit Aug 21, 2013 08:30 AM

                                                                                                                                                Americans love their twiddly gadgets.

                                                                                                                                                And if I ever get a new car, I suspect I'll have a learning curve with all the twiddly gadgets (such as julie refers to) that I don't have on my 14yo Good Ol' Girl. :-)

                                                                                                                                                1. re: LindaWhit
                                                                                                                                                  h
                                                                                                                                                  Harters Aug 21, 2013 09:14 AM

                                                                                                                                                  Oh, I just lurrrrved the reversing cameras and the touch screen stuff. And I always love cruise control, although I always forget that it's there.

                                                                                                                                                  1. re: Harters
                                                                                                                                                    juliejulez Aug 21, 2013 09:28 AM

                                                                                                                                                    We learned this past weekend that the reverse camera thing is super helpful if you're hooking up a trailer :) SO has one on his truck and I have on my car.

                                                                                                                                                2. re: Harters
                                                                                                                                                  alliegator Aug 21, 2013 01:12 PM

                                                                                                                                                  Jeez, I hate those twiddly gadgets :(
                                                                                                                                                  I need to be driving the car, watching other cars, that sort of thing. The gadgets are a distraction and I largely ignore them.

                                                                                                                                                  1. re: alliegator
                                                                                                                                                    mariacarmen Aug 21, 2013 05:04 PM

                                                                                                                                                    yeah, i'm somewhat of a luddite as well. i don't even like push-button windows! more things to go wrong. we've had 2 15+-year-old cars back-to-back for the last 8 years.

                                                                                                                                                  2. re: Harters
                                                                                                                                                    Njchicaa Aug 21, 2013 04:23 PM

                                                                                                                                                    ha I remember when I went to university in England for a year back in college. Everyone was so shocked that I, a young broke kid, drove a Honda Civic which was considered a "family sedan". I kept telling them "it is like the smallest and cheapest car you can get in the US!"

                                                                                                                                                3. re: roxlet
                                                                                                                                                  steve h. Aug 20, 2013 04:40 PM

                                                                                                                                                  Six-speed manual for Deb and me. Keeps you involved.

                                                                                                                                                  1. re: steve h.
                                                                                                                                                    grayelf Aug 20, 2013 05:23 PM

                                                                                                                                                    Five speed VW boy racer car here (SO does a lot of driving for work so he gets to pick the car).

                                                                                                                                                    I've had a frozen shoulder for the past month that I'm so bored with I could scream. Second time in five years. Feh.

                                                                                                                                                    Oyster mushrooms were on special at the farmers market on Sunday so tonight will be a reprise of my favourite pork t-loin paprikash with quinoa as Mr Starch. Nice plain salad using red (!) butter lettuce from said fm.

                                                                                                                                                    Appointment with hideously expensive oven repair co. made but not till Monday, so WFD will be "things I can cook over a burner" for the next week at least.

                                                                                                                                                4. re: alliegator
                                                                                                                                                  alliegator Aug 20, 2013 02:20 PM

                                                                                                                                                  Funny thing is, when I drive an automatic car, I feel like the car is controlling me, not the other way around. I've never owned anything but manual.

                                                                                                                                                  1. re: alliegator
                                                                                                                                                    roxlet Aug 20, 2013 03:47 PM

                                                                                                                                                    I agree! All my cars have been manual, and both our current cars are. It took my son a while, having taken driver's ed with an automatic.

                                                                                                                                                  2. re: alliegator
                                                                                                                                                    suzigirl Aug 20, 2013 02:24 PM

                                                                                                                                                    Green curry is my favorite Thai curry. Thai spicy please and keep the beers coming.
                                                                                                                                                    I smell a rat! Did you break that toe to get out of the in laws? I am amazed at your commitment. Sorry that you are housebound. At least you have paps and chow to stave off the boredom.

                                                                                                                                                    1. re: suzigirl
                                                                                                                                                      alliegator Aug 20, 2013 02:29 PM

                                                                                                                                                      Haha! No, not on purpose. But if it would have gotten me out of that sort of thing in the past, I'd have dug out hammer and crushed 'em one by one.
                                                                                                                                                      The downside? I was oddly curious about what dishes would be served. Like, what do the seriously frugal serve for people that have gathered from all over the country?

                                                                                                                                                      1. re: alliegator
                                                                                                                                                        suzigirl Aug 20, 2013 02:34 PM

                                                                                                                                                        Well you can always suck it up and go find out. Then you and paps can crack wise so no one can understand. I say you keep wondering and prop up your well dressed tootsie.

                                                                                                                                                    2. re: alliegator
                                                                                                                                                      LindaWhit Aug 20, 2013 03:36 PM

                                                                                                                                                      Glad to hear you don't have to make the long trip to ND. Definitely an upside!

                                                                                                                                                    3. Breadcrumbs Aug 20, 2013 03:31 PM

                                                                                                                                                      I've missed a few threads it seems due to business travel and life stuff pulling me away from my kitchen.

                                                                                                                                                      Last night I was excited to cook a "bouquet of flowers" mr bc brought home for me...zucchini flowers that is!! Word's out at his office that we love them and someone brought some in from their garden.

                                                                                                                                                      So to start, fiori di zucca fritti followed by a wonderful White Zuppa di Clams.

                                                                                                                                                      It was such a nice surprise to get those flowers and a great way to kick off the week!

                                                                                                                                                      Looking forward to catching up on your delicious dinners - on this thread at least! Who knows, with a long weekend coming up soon, you just never know, I might even get to the other ones!

                                                                                                                                                       
                                                                                                                                                       
                                                                                                                                                       
                                                                                                                                                       
                                                                                                                                                       
                                                                                                                                                       
                                                                                                                                                      9 Replies
                                                                                                                                                      1. re: Breadcrumbs
                                                                                                                                                        mariacarmen Aug 20, 2013 03:42 PM

                                                                                                                                                        both those dishes look wonderful, but especially those clams.

                                                                                                                                                        1. re: Breadcrumbs
                                                                                                                                                          Njchicaa Aug 20, 2013 06:30 PM

                                                                                                                                                          I don't get the whole zucchini flower thing. I have a ton of them in my garden every summer. I guess you pick the male ones after they've done their job? In any case it has never seemed appealing to me.

                                                                                                                                                          The clams on the other hand..... YUM!

                                                                                                                                                          1. re: Njchicaa
                                                                                                                                                            grayelf Aug 21, 2013 12:19 AM

                                                                                                                                                            Male or female, both work. Try 'em in a frittata with more zucchini, or in an omelette. Very delicate but distinctive flavour and texture. I've contemplated growing zukes just to get 'em but I just know I'd still be overrun with baleen whales : -)

                                                                                                                                                            1. re: grayelf
                                                                                                                                                              Breadcrumbs Aug 21, 2013 05:03 AM

                                                                                                                                                              I agree grayelf, they do have a delicate flavour with a little earthiness as well. When I'm frying them I try to keep some of the stem attached too. The stem makes a good "handle" for picking them up and, it's own distinctive flavour...similar to that of zucchini itself but perhaps a little herbal as well.

                                                                                                                                                              Another draw is the texture of the flowers and stems. The flowers are tender and velvety and the stems have a lovely crunch. The secret to frying is not to make the batter too thick. Ideally a tempura texture. Only if the flowers have started to wilt a little will I use a slightly thicker batter.

                                                                                                                                                              I know some folks enjoy them stuffed but in my view, stuffing them detracts from their delicate flavour. Folks also serve them in pasta and salads and though I have done this, we still prefer them fried and delight in that first bite where the crispy batter shatters like glass to reveal a warm, velvety flower the delicate flavour of which is momentarily intensified as the puff of steam escaped during that first bite.

                                                                                                                                                              Pure summer bliss!

                                                                                                                                                               
                                                                                                                                                              1. re: Breadcrumbs
                                                                                                                                                                mariacarmen Aug 21, 2013 05:07 PM

                                                                                                                                                                ooh, we had some of those for dinner last night, at a restaurant. yum.

                                                                                                                                                                1. re: Breadcrumbs
                                                                                                                                                                  grayelf Aug 21, 2013 11:20 PM

                                                                                                                                                                  I want to recommend your zuke flower post multiple times, breadcrumb. I won't refuse a stuffed flower but agree that they are best prepared simply as you describe. I wonder if restaurants stuff them so as to be able to charge a bit more (they are so perishable and fiddly, I can't imagine they are profitable).

                                                                                                                                                                  1. re: grayelf
                                                                                                                                                                    JungMann Aug 22, 2013 07:38 AM

                                                                                                                                                                    I will have to try the squash blossoms unstuffed. Usually if I run out of stuffing for blossom tempura, I reserve the unfilled flowers to use in quesadillas later, though they usually wilt before I can get to them.

                                                                                                                                                            2. re: Breadcrumbs
                                                                                                                                                              alliegator Aug 21, 2013 11:12 AM

                                                                                                                                                              My god, I wouldn't know where to start eating with all that!

                                                                                                                                                              1. re: Breadcrumbs
                                                                                                                                                                gingershelley Aug 22, 2013 11:40 AM

                                                                                                                                                                I want that dinner, BC - looks great.

                                                                                                                                                                My roomie has an acorn squash plant going in the backyard, and I just found out I can eat it's blossoms as well. Must pick them in the early morning and stuff'n fry as you did. YUM!

                                                                                                                                                              2. suzigirl Aug 20, 2013 04:37 PM

                                                                                                                                                                Sunday was a yummy food day started by a brunch of ham, Swiss and asparagus quiche with seedless red grapes and a red oak leaf lettuce and bell pepper salad with a cucumber dill dressing.
                                                                                                                                                                Dinner was a snacky meal. Redneck hummus with black eyed peas pulled from the freezer from a couple of weeks ago. Pita chips, peppers, carrots and cucumbers to dip. Hard salami, Lebanon bologna, pepperoni slices for the meats. Bellavitano Balsamic cheese and a Gouda and Ille de France Brie. Red seedless grapes for a sweet refuge. Oh and vodka and blueberry sparkling juice to drink.
                                                                                                                                                                Last night was porterhouse and the rest of the asparagus with boiled red potatoes cooked by the bf. Tonight is a pork and pepper stir fry with TJ's soyaki teriyaki style sauce. Jasmine rice and a red and green oak leaf salad with my first ever kumato, cukes, carrots, sugar snaps and a cucumber dill dressing for me , blue cheese for the man.
                                                                                                                                                                Lots of great stuff in the dinner pots here lately at WFD.

                                                                                                                                                                4 Replies
                                                                                                                                                                1. re: suzigirl
                                                                                                                                                                  fldhkybnva Aug 21, 2013 06:23 AM

                                                                                                                                                                  Wow, you have been eating well! Everything sounds delicious. Bellavitano is all over town here and I have been hesitant to try a lot of their varieties. I assume you like the Balsamic?

                                                                                                                                                                  1. re: fldhkybnva
                                                                                                                                                                    suzigirl Aug 21, 2013 12:59 PM

                                                                                                                                                                    As a cheese I liked its texture and flavor but i found the balsamic flavor to be an afterthought more than a key player. It was to mild for me in vinegar flavor or its sweetness but the cheese is nice and sharp

                                                                                                                                                                  2. re: suzigirl
                                                                                                                                                                    alliegator Aug 21, 2013 11:14 AM

                                                                                                                                                                    It all sounds fab, but the meats and cheeses? My eyes are rolling back in my head at the thought of that meal.

                                                                                                                                                                    1. re: alliegator
                                                                                                                                                                      suzigirl Aug 21, 2013 01:13 PM

                                                                                                                                                                      I went a little nuts and me and the man are 'suffering' through what's left. I get a little nuts at the meat and cheese counter every now and then. And then it passes for months. Strange. My bf loves when the mood strikes. Besides, I just eat a bit of everything and leave the heavy lifting to the man. :-)

                                                                                                                                                                  3. roxlet Aug 20, 2013 04:43 PM

                                                                                                                                                                    Just me again for dinner tonight (my husband is winging his way home from California, and my son is teaching the father of the kids he babysits how to play poker!), so I'm having more of the chicken piccata I made last night. While I was at Costco earlier this week, I picked up a container of imported buffalo mozzarella with an eye to maybe making some pizza, but tonight I cut some up to have with the cut up chicken and delicious green market tomatoes. It was actually pretty tasty. One more chicken breast will be a chicken salad sandwich for my son tomorrow, and the other will be left in the fridge in case my husband is hungry when he gets it later tonight. I'll be happy not to have chicken tomorrow night!

                                                                                                                                                                    1. weezieduzzit Aug 20, 2013 06:07 PM

                                                                                                                                                                      The man probably wouldn't be too thrilled if I made yet another batch of Bobby Flay's grilled caponata (we both really like it, he just doesn't like to eat the same thing too many times a week... or in a row...) so tonight the overwhelming eggplant harvest will be turned into baba ganoush and will be served with roasted cauliflower steaks seasoned with chana masala, roasted tomatoes and onions, and sauteed serranos. Cucumber "scoops" will be fashioned from bias cut cukes and the HUGE cukes I foundhiding in the vines will be turned into some kind of beverage. Possibly an aqua fresca kinda thing, possibly a cocktail. Maybe both. Lamb chops would be a tasty addition but I don't know that I feel like going to the store. My car is kinda like being an ant under a magnifying glass on a really hot day.

                                                                                                                                                                      OH! And we have our first Kentucky Wonder green beans from the garden so I'm thinking a dry fry, only minimally seasoned with teeny bit of salt.

                                                                                                                                                                      5 Replies
                                                                                                                                                                      1. re: weezieduzzit
                                                                                                                                                                        Njchicaa Aug 20, 2013 06:34 PM

                                                                                                                                                                        haha I just made another batch of the Grilled Caponata for my friends who are obsessed with it. My husband and I tolerate eggplant in stuff so we can't eat too much of it either. I'll happily make it for others, though, who want to take all of these tomatoes and eggplants off of my hands!

                                                                                                                                                                        1. re: weezieduzzit
                                                                                                                                                                          roxlet Aug 20, 2013 07:15 PM

                                                                                                                                                                          Could you link to the caponata recipe?

                                                                                                                                                                          1. re: roxlet
                                                                                                                                                                            weezieduzzit Aug 20, 2013 07:39 PM

                                                                                                                                                                            Here ya go:

                                                                                                                                                                            http://www.foodnetwork.com/recipes/bo...

                                                                                                                                                                            i skip all of the sweet/carby ingredients in my portion (raisins, honey, pine nuts,) and it's still excellent. Its even better the next day. I recommend making a big batch. :)

                                                                                                                                                                            1. re: weezieduzzit
                                                                                                                                                                              Njchicaa Aug 20, 2013 07:45 PM

                                                                                                                                                                              This is the recipe I use: http://www.foodnetwork.com/recipes/bo...

                                                                                                                                                                              I omit the olives and raisins as I hate olives and I don't like fruit (raisins) in my food. I also used Japanese eggplant as that is what I grow in my garden.

                                                                                                                                                                              Our friends ate so much of this stuff on grilled bread that they were too full for the actual dinner. It is a great recipe. I plan to make another big batch of it tomorrow with all of the excess tomatoes and eggplant that I have in this kitchen. Everyone is clamoring to get some. It is really good, even without the raisins and olives.

                                                                                                                                                                              1. re: Njchicaa
                                                                                                                                                                                weezieduzzit Aug 20, 2013 07:54 PM

                                                                                                                                                                                I forgot... last night I added a handful of "sundried" dehydrated tomatoes (black cherry,) and it was a GREAT addition.

                                                                                                                                                                        2. f
                                                                                                                                                                          foodieX2 Aug 20, 2013 06:22 PM

                                                                                                                                                                          Simple dinner tonight. Burgers on the grill along with a caprese salad from our garden tomatoes.

                                                                                                                                                                          1 Reply
                                                                                                                                                                          1. re: foodieX2
                                                                                                                                                                            Berheenia Aug 21, 2013 08:14 AM

                                                                                                                                                                            That sounds good. I have some corn I could boil up too......

                                                                                                                                                                          2. f
                                                                                                                                                                            Frizzle Aug 21, 2013 03:38 AM

                                                                                                                                                                            The shoulder had improved enough to make it back into the kitchen tonight so I did an easy meal of claypot rice using up the last of the duck meat. Rehydrated shiitake shrooms went in as well as Chinese sausage. I used basmati rice which I wouldn't normally use as I was out of all other types. I know purists would be upset but I thought the basmati was pretty good.

                                                                                                                                                                            Best of all I managed to get the crust of rice perfect - which for me is the biggest attraction of claypot rice. I love the crunchy bits. I've been tinkering with a couple of different recipes in order to get the crust and the right flavour so I'm very happy I've finally settled on a amalgamation of two recipes which seem to deliver on both.

                                                                                                                                                                            Photographic evidence of crunchy crust deliciousness below.

                                                                                                                                                                            EDIT: I've just looked at a few other recipes and I see some people use jasmine rice. Perhaps the basmati rice wasn't such an odd choice.

                                                                                                                                                                             
                                                                                                                                                                            6 Replies
                                                                                                                                                                            1. re: Frizzle
                                                                                                                                                                              fldhkybnva Aug 21, 2013 06:24 AM

                                                                                                                                                                              I'm glad to hear that you're well enough to be back in the kitchen. Your first meal back looks great!

                                                                                                                                                                              1. re: Frizzle
                                                                                                                                                                                LindaWhit Aug 21, 2013 08:32 AM

                                                                                                                                                                                LOVE the crust on that rice!

                                                                                                                                                                                1. re: Frizzle
                                                                                                                                                                                  alliegator Aug 21, 2013 11:15 AM

                                                                                                                                                                                  Glad to see you back at it, and to read above that the shoulder is on he mend! Mmmm, crunchy bits!

                                                                                                                                                                                  1. re: Frizzle
                                                                                                                                                                                    suzigirl Aug 21, 2013 01:05 PM

                                                                                                                                                                                    I am glad that you are feeling better. The clay pot sounded good but seeing that crust just makes me drool

                                                                                                                                                                                    1. re: Frizzle
                                                                                                                                                                                      mariacarmen Aug 21, 2013 05:09 PM

                                                                                                                                                                                      yummmm i love crunchy rice too, but have only had it as part of persian rice dishes....in which they're nice and buttery. i didn't know some asian-ish dishes had this as well.

                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                        grayelf Aug 21, 2013 11:23 PM

                                                                                                                                                                                        mc, you MUST go and have proper claypot rice somewhere in the bay area. Or better yet, come to Vancouver and I'll take you to a great place in Richmond in a food court. They do an ostrich one that is quite lovely (and crunchy).

                                                                                                                                                                                    2. fldhkybnva Aug 21, 2013 09:50 AM

                                                                                                                                                                                      Last night we had one of my favorite go-to dinners. Broiled Swordfish seasoned with Cavendar's and topped with Kerry Gold herb butter alongside sauteed spinach with chicken meatballs and Robiola cheese.

                                                                                                                                                                                      1. alliegator Aug 21, 2013 11:08 AM

                                                                                                                                                                                        Takeout Thai was mighty tasty last night and all that spice cleared out the brain fog from all my sitting. And sitting.
                                                                                                                                                                                        Green curry was not a hit when passed over to pap, but this comes as no surprise. His fish cakes were fabulous, and there was plenty to share.
                                                                                                                                                                                        Mangator left behind his automatic car today for me, so I'm going to the store! Yay! I <3 you, store! And I'm going big--to the local fine food emporium. I have plenty of veg and herbs in the house, so my aim is to make it a quick trip and pick out whatever the prettiest fish laying around is, and prepare it simply. And some sort of herbed baby potatoes will be alongside.

                                                                                                                                                                                        2 Replies
                                                                                                                                                                                        1. re: alliegator
                                                                                                                                                                                          suzigirl Aug 21, 2013 01:20 PM

                                                                                                                                                                                          What a guy! Lucky he can drive stick. Hope you find a nice fish on your trip. Careful not to over do it.

                                                                                                                                                                                          1. re: suzigirl
                                                                                                                                                                                            alliegator Aug 21, 2013 02:08 PM

                                                                                                                                                                                            Yup, he's stickable. Not leaving that car the last 2 days was his way of trapping me. Clever. Haven't hit the store yet, but I'll make it quick and easy. All the good stuff in a simple fish and veggie dinner is just what the doc ordered, and mangator's favorite, as he departs for the north tomorrow. While pap and I sit and explore all the fine (or not) delivery options :)

                                                                                                                                                                                        2. juliejulez Aug 21, 2013 02:17 PM

                                                                                                                                                                                          I think tonight might be another house ground cheeseburger night (even though I had it 2 days ago). Stressful day here at work and comfort food is in order. Plus I'm too tired to cook much of anything.

                                                                                                                                                                                          2 Replies
                                                                                                                                                                                          1. re: juliejulez
                                                                                                                                                                                            f
                                                                                                                                                                                            foodieX2 Aug 21, 2013 02:22 PM

                                                                                                                                                                                            Sorry you had tough day. Enjoy your comfort food.

                                                                                                                                                                                            1. re: juliejulez
                                                                                                                                                                                              alliegator Aug 22, 2013 12:19 PM

                                                                                                                                                                                              Sorry for the stress filled day. Remember, extra cheese...

                                                                                                                                                                                            2. f
                                                                                                                                                                                              foodieX2 Aug 21, 2013 02:22 PM

                                                                                                                                                                                              WFD? Nibbles! I split a farmshare with a friend and as I get out of work earlier than she does I usually pick up and then she swings by for a glass a wine while we split the share. I picked up a special bottle of Rose, some grissini, olives, cheese and salami which we will enjoy on my (new!) screened in porch.

                                                                                                                                                                                              5 Replies
                                                                                                                                                                                              1. re: foodieX2
                                                                                                                                                                                                suzigirl Aug 21, 2013 02:27 PM

                                                                                                                                                                                                I love nibbles night. I just had one the other night. It was wonderful. Cheers to the new porch

                                                                                                                                                                                                1. re: foodieX2
                                                                                                                                                                                                  alliegator Aug 22, 2013 12:20 PM

                                                                                                                                                                                                  Congrats on the porch!! Those can be a godsend. Hope you enjoy many great meals out there.

                                                                                                                                                                                                  1. re: alliegator
                                                                                                                                                                                                    f
                                                                                                                                                                                                    foodieX2 Aug 22, 2013 01:42 PM

                                                                                                                                                                                                    thanks! It was awesome. I truly think we will live out there.

                                                                                                                                                                                                    1. re: foodieX2
                                                                                                                                                                                                      LindaWhit Aug 22, 2013 03:45 PM

                                                                                                                                                                                                      Until winter. ;-)

                                                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                                                        f
                                                                                                                                                                                                        foodieX2 Aug 22, 2013 05:41 PM

                                                                                                                                                                                                        lol!

                                                                                                                                                                                                2. Musie Aug 21, 2013 03:50 PM

                                                                                                                                                                                                  Tonight is a tuna sandwich, it's hot out, I had a big lunch and I have lots of freshly baked bread that is begging to be devoured.

                                                                                                                                                                                                  Today I dug a nice feed of soft shell clams that will be dinner tomorrow night, but I'm not sure what I should do with them. I was pondering frying them to go with burgers. Any suggestions?

                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                  1. re: Musie
                                                                                                                                                                                                    fldhkybnva Aug 22, 2013 05:51 AM

                                                                                                                                                                                                    Tuna sandwich often is just what you need, I'm never disappointed by tuna salad.

                                                                                                                                                                                                  2. Njchicaa Aug 21, 2013 04:26 PM

                                                                                                                                                                                                    Making Creamy Pobalano Mahi Mahi (Pati's Mexican Table) and Gulf-Style White Rice (Everyday Mexican) tonight for dinner with some grilled corn on the cob. The fish is a new recipe but the rice and grilled corn I've made more times than I can count.

                                                                                                                                                                                                    Husband is working late tonight so I may wind up with mahi mahi and rice for lunch tomorrow too. Fine with me!

                                                                                                                                                                                                    1. suzigirl Aug 21, 2013 05:27 PM

                                                                                                                                                                                                      So pepper and pork stirfry last night didn't rid me of my pepper onslaught. Tonight my bf got the choice of stuffed pepper casserole with cheese(thought he would pick the cheese) or stuffed pepper soup and ham and cheese sandwiches or salad. He picked the soup and sandwich. I will opt for the salad to go through the lettuce and veggies and that new love, kumatoes. Yum. I finished the cucumber dill dressing I made and am not sure what sounds good. I'm kinda glad I am out of the cukes dressing. That and peppers, oh the horrid burps or maybe tummy distress. I think a simple sour cream, vinegar and dill will do the trick.

                                                                                                                                                                                                      1. r
                                                                                                                                                                                                        rjbh20 Aug 21, 2013 05:51 PM

                                                                                                                                                                                                        Good to go away, good to come home. Particularly when the latter involves a simple rotisserie chicken stuffed with herbs. Too bad I don't have the energy to make frites.

                                                                                                                                                                                                         
                                                                                                                                                                                                        1. weezieduzzit Aug 21, 2013 06:17 PM

                                                                                                                                                                                                          I'm still trying to work my way through everything in the veggie bins so I can do a proper fridge cleaning. Veggie korma will use eggplants, mushrooms, onions, green beans, serranos, and whatever else I find on a bed of cauliflower "rice." Baba Ganoush with halved baby peppers and bias cut cukes for scoops.

                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                          1. re: weezieduzzit
                                                                                                                                                                                                            gini Aug 26, 2013 10:41 AM

                                                                                                                                                                                                            How does the cauliflower rice turn out? I've always been curious!

                                                                                                                                                                                                          2. f
                                                                                                                                                                                                            Frizzle Aug 21, 2013 08:32 PM

                                                                                                                                                                                                            I picked a friend from Singapore up today, He's staying with us for a few weeks and is another competitor in the meatball competition. He came bearing all manner of packaged sauces and pastes as a gift. Surprising they all made it through our notoriously strict border control and I can't wait to make some spicy meals with them.

                                                                                                                                                                                                            However tonight's dinner is going to be neither spicy or Asian. We stopped into the fish markets and picked up a fish to smoke. The guest had been eyeing smoked fish at the markets and said he had never tasted it. I suggested we smoke a fish ourselves and he was ecstatic. He's a hands on sort of person. So, we'll hot smoke a mullet and I'll make a quick potato salad to go with it. Some rocket (argula) from the garden will go alongside.

                                                                                                                                                                                                            We've also got a dozen Bluff oysters (the best type in NZ and they only have a short season) for snacks and I've got some tarakihi 'cooking' in lemon juice to make Island style raw fish salad later. I doubt we'll have room to eat that tonight though.

                                                                                                                                                                                                            The bloke will be raiding the fridge for whatever non-fishy items he can find and the guest is an excellent and enthusiastic cook so I will be getting him to assist in cooking if my shoulder gets too sore. Fun times!

                                                                                                                                                                                                            6 Replies
                                                                                                                                                                                                            1. re: Frizzle
                                                                                                                                                                                                              fldhkybnva Aug 22, 2013 05:52 AM

                                                                                                                                                                                                              One more week, I can't wait to hear about the competition.

                                                                                                                                                                                                              1. re: Frizzle
                                                                                                                                                                                                                h
                                                                                                                                                                                                                Harters Aug 22, 2013 06:06 AM

                                                                                                                                                                                                                How did they get through border control. We have a Kiwi TV programme here featuring their work (Border Patrol? or is that the Aussie one). Tough guys - always seem really thorough. Perhaps they only show their rare successes ;-)

                                                                                                                                                                                                                I love these sort of programmes. As a teenage Harters, I always wanted to become a Customs officer. But I wasnt sufficiently academically successful to get in.

                                                                                                                                                                                                                1. re: Harters
                                                                                                                                                                                                                  Berheenia Aug 22, 2013 07:12 AM

                                                                                                                                                                                                                  10 years ago we arrived at the Auckland Airport in NZ, dazed and confused from the long flight from LA, and the first person we saw was a pretty young blonde girl with a beagle on a leash. She promptly busted an elderly Asian woman who appeared to have her lunch in her bag. Awesome. No gun toting militia types with scary dogs there!

                                                                                                                                                                                                                  1. re: Harters
                                                                                                                                                                                                                    f
                                                                                                                                                                                                                    Frizzle Aug 22, 2013 12:00 PM

                                                                                                                                                                                                                    He declared them all. They were packaged goods so that helps as does declaring them.

                                                                                                                                                                                                                    I've found declaring even things like a box of chocolates is necessary and doing it gets you through the border patrol easier.

                                                                                                                                                                                                                    1. re: Harters
                                                                                                                                                                                                                      alliegator Aug 22, 2013 12:22 PM

                                                                                                                                                                                                                      We have that show, too. Quite fascinating.

                                                                                                                                                                                                                    2. re: Frizzle
                                                                                                                                                                                                                      suzigirl Aug 22, 2013 12:19 PM

                                                                                                                                                                                                                      Mmm to the smoked mullet

                                                                                                                                                                                                                    3. juliejulez Aug 22, 2013 07:03 AM

                                                                                                                                                                                                                      Tonight I'm going to use up some of the leftover pork and make pork enchiladas with a green chile sauce. Should be pretty tasty and SO will like it, he likes anything with green chile on it.

                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                      1. re: juliejulez
                                                                                                                                                                                                                        juliejulez Aug 22, 2013 08:12 PM

                                                                                                                                                                                                                        Well the pork enchiladas were a no go... SO's flight came in way late so I just ended up making quesadillas.... pepper jack for me, and marinara and mozzarella for him.

                                                                                                                                                                                                                      2. ChristinaMason Aug 22, 2013 07:06 AM

                                                                                                                                                                                                                        It's been a crazy week. With managing our office move (126+ people!), and all the putting out fires that comes with that, I haven't really had time to cook. LindaWhit, I feel your pain ;)

                                                                                                                                                                                                                        DH has stepped up in my absence in the kitchen. Monday he made stovetop-grilled veggies (eggplant, zukes, baby potatoes, etc.) with a beef roast from Trader Joe's. Tuesday he reheated mojo criollo pulled pork from the freezer and made steamed white rice, sliced tomatoes, and a chipotle-scallion coleslaw to go alongwith. I did dishes.

                                                                                                                                                                                                                        Last night we grilled with friends. Our contribution was hot wings with blue cheese dressing and some Stiegl Grapefruit (beer cocktail) and a nice bottle of saison. Others brought marinated kale salad w/ hemp hearts, burgers (well done...sigh), hot buttered wild rice w/ lima beans and dill, chicken and veggie skewers, and sriracha chips. Chocolate cupcakes w/ PB icing for dessert.

                                                                                                                                                                                                                        Tonight I think we may do a quick saute of sliced smoked beef kielbasa, chunked potatoes, red onion, green bell pepper, and maybe a few asparagus stragglers. I also have an eggplant that needs using, but may save that til our next dinner.

                                                                                                                                                                                                                        6 Replies
                                                                                                                                                                                                                        1. re: ChristinaMason
                                                                                                                                                                                                                          Berheenia Aug 22, 2013 07:42 AM

                                                                                                                                                                                                                          Tell more about this "beef roast from Trader Joe's" please. Was it the prepared one I think I've seen, maybe it was just a marinated prepped roast, what cut was it and finally, was it any good? Making a list for our next run to Trader Joe's. :)

                                                                                                                                                                                                                          1. re: Berheenia
                                                                                                                                                                                                                            ChristinaMason Aug 22, 2013 08:45 AM

                                                                                                                                                                                                                            Sure! It was this one: http://www.fooducate.com/app#page=pro...

                                                                                                                                                                                                                            I thought that it was pretty good, considering it was a prepared food. Most of it was a nice pinky medium. The only thing I might suggest is coating it in coarsely ground pepper and searing in a hot pan to give it some crust. It is fairly salty already, in case you are sensitive.

                                                                                                                                                                                                                            1. re: ChristinaMason
                                                                                                                                                                                                                              Berheenia Aug 22, 2013 10:05 AM

                                                                                                                                                                                                                              Thanks- salt is a basic food group in our house so that's not a problem.

                                                                                                                                                                                                                          2. re: ChristinaMason
                                                                                                                                                                                                                            LindaWhit Aug 22, 2013 07:44 AM

                                                                                                                                                                                                                            Oh lord. 126 people to my 24. No, I feel YOUR pain, Christina! Yowza! But I'm sure you managed it with great aplomb, thanks to your DH helping you out in the kitchen. :-)

                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                              ChristinaMason Aug 22, 2013 09:02 AM

                                                                                                                                                                                                                              Yes, thank goodness for that (him).

                                                                                                                                                                                                                              p.s. Iam so ready for one of your vodka lemonades!

                                                                                                                                                                                                                              1. re: ChristinaMason
                                                                                                                                                                                                                                juliejulez Aug 22, 2013 09:31 AM

                                                                                                                                                                                                                                Ditto here on the vodka lemonades!!!!

                                                                                                                                                                                                                          3. s
                                                                                                                                                                                                                            sedimental Aug 22, 2013 07:07 AM

                                                                                                                                                                                                                            Tonight will be pappa al pomodoro. One of my favorite tomato summer soups!

                                                                                                                                                                                                                            1. k
                                                                                                                                                                                                                              Kontxesi Aug 22, 2013 07:28 AM

                                                                                                                                                                                                                              Unless I get home and crash, I will be making:

                                                                                                                                                                                                                              Chicken tikka masala
                                                                                                                                                                                                                              Stir-fried cabbage with turmeric
                                                                                                                                                                                                                              Stir-fried carrots with coriander and sesame seeds
                                                                                                                                                                                                                              Rice

                                                                                                                                                                                                                              12 Replies
                                                                                                                                                                                                                              1. re: Kontxesi
                                                                                                                                                                                                                                fldhkybnva Aug 22, 2013 07:53 AM

                                                                                                                                                                                                                                Yum! Do you have a favorite tikka recipe?

                                                                                                                                                                                                                                1. re: fldhkybnva
                                                                                                                                                                                                                                  k
                                                                                                                                                                                                                                  Kontxesi Aug 22, 2013 08:00 AM

                                                                                                                                                                                                                                  No, this will actually be my first time making it. I'm using this recipe:

                                                                                                                                                                                                                                  http://www.food.com/recipe/chicken-ti...

                                                                                                                                                                                                                                  1. re: Kontxesi
                                                                                                                                                                                                                                    fldhkybnva Aug 22, 2013 11:01 AM

                                                                                                                                                                                                                                    Great, I'll be interested to hear how it turns out.

                                                                                                                                                                                                                                    1. re: fldhkybnva
                                                                                                                                                                                                                                      k
                                                                                                                                                                                                                                      Kontxesi Aug 23, 2013 05:34 PM

                                                                                                                                                                                                                                      Report: It turned out okay. I realized I was out of tomato paste after I'd started, so I had to use... ketchup. :-\ And my cream had gone on me, but otherwise made as directed.

                                                                                                                                                                                                                                      It was okay. Wasn't really anything like what I've had in restaurants. Was a lot of tomato for my tastes.

                                                                                                                                                                                                                                      The chicken itself, though, was fabulous. I think it will be my go-to chicken prep going forward.

                                                                                                                                                                                                                                    2. re: Kontxesi
                                                                                                                                                                                                                                      juliejulez Aug 22, 2013 11:12 AM

                                                                                                                                                                                                                                      I've made this one back during DOTM and it was delicious!

                                                                                                                                                                                                                                    3. re: fldhkybnva
                                                                                                                                                                                                                                      JungMann Aug 22, 2013 10:12 AM

                                                                                                                                                                                                                                      CTM was the dish of the month recently. Lots of helpful tips on that thread.
                                                                                                                                                                                                                                      http://chowhound.chow.com/topics/892343

                                                                                                                                                                                                                                      1. re: JungMann
                                                                                                                                                                                                                                        fldhkybnva Aug 22, 2013 11:01 AM

                                                                                                                                                                                                                                        Yea, I did browse there, thanks for the link though. I have a friend who loves Tikka but rarely eats it because she's on some sort of diet which doesn't allow such deliciousness. I'm looking for a good way to lower the calories, but I feel like the cream is essential to the dish.

                                                                                                                                                                                                                                        1. re: fldhkybnva
                                                                                                                                                                                                                                          juliejulez Aug 22, 2013 11:11 AM

                                                                                                                                                                                                                                          You could try using full fat greek yogurt instead of the cream. I haven't done it in tikka masala but I've done it in other dishes with good results. Just don't use low/no fat.

                                                                                                                                                                                                                                          In that recipe listed above from food.com, 2/3 of a cup of cream sounds like a lot, but once it's divided up between 4-6 servings, it's really not much at all. I know I was surprised at how low calorie it ended up being. When I made it, I halved it, and had it as 4 servings and it was only 350 calories (not counting rice), and they weren't super small servings either.

                                                                                                                                                                                                                                          1. re: juliejulez
                                                                                                                                                                                                                                            k
                                                                                                                                                                                                                                            Kontxesi Aug 22, 2013 11:30 AM

                                                                                                                                                                                                                                            Yeah, I'm on Weight Watchers, but I'm not expecting this too be too bad.

                                                                                                                                                                                                                                            Unless it's super delicious and I eat half of it in one sitting, of course....

                                                                                                                                                                                                                                          2. re: fldhkybnva
                                                                                                                                                                                                                                            JungMann Aug 22, 2013 11:18 AM

                                                                                                                                                                                                                                            The best ingredient I've found to recreate the silky texture of cream in a reduced fat sauce is xanthan gum. I use it to make low carb/low fat ice cream as well as low fat iced coffee. Just a little bit gives a mouth-coating body to a liquid.

                                                                                                                                                                                                                                            1. re: fldhkybnva
                                                                                                                                                                                                                                              l
                                                                                                                                                                                                                                              ludmilasdaughter Aug 22, 2013 01:33 PM

                                                                                                                                                                                                                                              Skinnytaste has a lower calorie tikka masala that looks good, but I haven't tried it yet. http://www.skinnytaste.com/2011/06/sk...

                                                                                                                                                                                                                                            2. re: JungMann
                                                                                                                                                                                                                                              k
                                                                                                                                                                                                                                              Kontxesi Aug 22, 2013 11:32 AM

                                                                                                                                                                                                                                              Actually, I think I added this recipe to Pepperplate that month, but never got around to making it! I bought the ingredients at one point, but then we had a snowstorm that knocked out our power for five days. :/

                                                                                                                                                                                                                                        2. LindaWhit Aug 22, 2013 07:52 AM

                                                                                                                                                                                                                                          Pulled out some pulled pork from the freezer that will be touched up with some additional BBQ sauce. Baked beans will be alongside, as well as a corn salad with diced red bell pepper, diced cherry tomatoes, and slices of scallion tossed with a dressing of champagne vinegar, olive oil, honey, salt, pepper and mustard.

                                                                                                                                                                                                                                          There WILL be wine tonight. I'm 4 work days from a 7-day vacation. Day/overnight trips only, but the time will be mine. ALL MINE! LOL

                                                                                                                                                                                                                                          6 Replies
                                                                                                                                                                                                                                          1. re: LindaWhit
                                                                                                                                                                                                                                            f
                                                                                                                                                                                                                                            foodieX2 Aug 22, 2013 01:48 PM

                                                                                                                                                                                                                                            Count down to vaca, LW. Nice!!!!

                                                                                                                                                                                                                                            I am one work day away from my vacation! Heading to the Vineyard! Woot! And even better- we don't have to board the dogs, which always breaks my heart. A good friend is moving in for the week to house sit and dog watch. I think our pool and new porch was the clincher.

                                                                                                                                                                                                                                            We will have access to a community kitchen and out door grill area so I am looking forward to cooking some great vacation meals. Of course my CI pans and good knives will be joining me. Bringing some of our cow with us too but plan to take advantage or my seafood connections on island for many meals.

                                                                                                                                                                                                                                            1. re: foodieX2
                                                                                                                                                                                                                                              LindaWhit Aug 22, 2013 04:15 PM

                                                                                                                                                                                                                                              ENJOY the Vineyard and enjoy the community kitchen. Great way to make new friends, especially with Cowie coming along. Can't go wrong with surf and turf. :-)

                                                                                                                                                                                                                                            2. re: LindaWhit
                                                                                                                                                                                                                                              suzigirl Aug 22, 2013 03:08 PM

                                                                                                                                                                                                                                              Yum yum to dinner. And whoopy to the vacation countdown. You deserve it after the move.

                                                                                                                                                                                                                                              1. re: suzigirl
                                                                                                                                                                                                                                                alliegator Aug 23, 2013 01:05 PM

                                                                                                                                                                                                                                                Agreed!

                                                                                                                                                                                                                                              2. re: LindaWhit
                                                                                                                                                                                                                                                Njchicaa Aug 22, 2013 03:21 PM

                                                                                                                                                                                                                                                Yum! The corn salad sounds great. I never think to use corn that way. Enjoy your meal and the wine.

                                                                                                                                                                                                                                                1. re: Njchicaa
                                                                                                                                                                                                                                                  LindaWhit Aug 22, 2013 04:14 PM

                                                                                                                                                                                                                                                  This was an ear of CSA corn I had gotten on Monday evening, and this was the perfect way to use it. Cut off the cob, the kernels left raw, mixed with the scallions, a couple of medium cherry tomatoes that were seeded and finely chopped and a bit of red bell pepper. I changed up the dressing and added a bit of mayo to thicken it up. A perfect one-serving amount!

                                                                                                                                                                                                                                              3. h
                                                                                                                                                                                                                                                Harters Aug 22, 2013 08:37 AM

                                                                                                                                                                                                                                                There's brown gloop meat sauce to have with pasta. Followed by strawberries, raspberries & ice cream

                                                                                                                                                                                                                                                1. alliegator Aug 22, 2013 12:16 PM

                                                                                                                                                                                                                                                  As I got ready yesterday to hit the store, my foot grew quite sore and started to swell again. So just hit the Safeway deli for some of their crab and roasted red pepper bisque and a baguette. That and a quick sautee of mixed veggies was WFD. Soup and bread is my favorite comfort meal, and while usually pretty cheery, I was feeling pretty down and frustrated. So much so that mangator even did a little cleaning for me before he left on his trip.
                                                                                                                                                                                                                                                  Pizza tonight from a local wine bar, I usually like to go for the prosciutto and arugula. My wonderful neighbor is meeting a few people there for happy hour, and though I don't feel up to going, she's happy to bring some food back :)

                                                                                                                                                                                                                                                  5 Replies
                                                                                                                                                                                                                                                  1. re: alliegator
                                                                                                                                                                                                                                                    f
                                                                                                                                                                                                                                                    foodieX2 Aug 22, 2013 01:49 PM

                                                                                                                                                                                                                                                    nothing better than good friends to help out in a pinch. Hope the foot feel better soon

                                                                                                                                                                                                                                                    1. re: foodieX2
                                                                                                                                                                                                                                                      alliegator Aug 22, 2013 05:10 PM

                                                                                                                                                                                                                                                      Thank you both! I'm awaiting my pizza now :)
                                                                                                                                                                                                                                                      I would like "soon" to be the word, but because the fracture was slightly below the actual toe, I've been advised that soon may not be the case. We rebooked the Portugal trip for October, which bummed me out, but so it goes.
                                                                                                                                                                                                                                                      It does mean, however, that I need to place an order for Smoke and Pickles!

                                                                                                                                                                                                                                                      1. re: alliegator
                                                                                                                                                                                                                                                        mariacarmen Aug 22, 2013 05:29 PM

                                                                                                                                                                                                                                                        aw, sorry you had to reschedule your trip, but you wanna be completely ambulatory and pain-free. it'll be here before you know it.

                                                                                                                                                                                                                                                        1. re: mariacarmen
                                                                                                                                                                                                                                                          alliegator Aug 22, 2013 05:38 PM

                                                                                                                                                                                                                                                          Thanks, the weather will still be great, and I can learn more about what I'll be eating with the extra time.
                                                                                                                                                                                                                                                          Somebody older and wiser tipped me off to the fact that he didn't want to be standing around waiting on me, haha!

                                                                                                                                                                                                                                                    2. re: alliegator
                                                                                                                                                                                                                                                      suzigirl Aug 22, 2013 03:12 PM

                                                                                                                                                                                                                                                      What a nice neighbor. And sweet mangator for pitching in when his girl is down.

                                                                                                                                                                                                                                                    3. f
                                                                                                                                                                                                                                                      foodieX2 Aug 22, 2013 01:53 PM

                                                                                                                                                                                                                                                      Farm share FINALLY had good slicing tomatoes. The cold nights have delayed the ripening process. So WFD is another caprese salad along with pasta with a meat sauce. I have sauce in the freezer and the boy has been craving pasta since we have it so infrequently in the summer. A loaf of good bread and some red wine to round it all out.

                                                                                                                                                                                                                                                      10 Replies
                                                                                                                                                                                                                                                      1. re: foodieX2
                                                                                                                                                                                                                                                        Njchicaa Aug 22, 2013 03:20 PM

                                                                                                                                                                                                                                                        That sounds like a lovely dinner. love caprese salad!

                                                                                                                                                                                                                                                        1. re: foodieX2
                                                                                                                                                                                                                                                          alliegator Aug 22, 2013 05:10 PM

                                                                                                                                                                                                                                                          Classic and delicious! Enjoy :)

                                                                                                                                                                                                                                                          1. re: alliegator
                                                                                                                                                                                                                                                            f
                                                                                                                                                                                                                                                            foodieX2 Aug 22, 2013 05:44 PM

                                                                                                                                                                                                                                                            the dog ate the caprese salad. Literally. Labs will eat anything! Dalm dog. The rest of the dinner was good though….

                                                                                                                                                                                                                                                            1. re: foodieX2
                                                                                                                                                                                                                                                              alliegator Aug 22, 2013 05:47 PM

                                                                                                                                                                                                                                                              !!! Large amounts of tomatoes no bueno !!! Was there any green left in them at all? That's the bad part for them.

                                                                                                                                                                                                                                                              1. re: alliegator
                                                                                                                                                                                                                                                                alliegator Aug 22, 2013 09:14 PM

                                                                                                                                                                                                                                                                The dog that is. But labbies process things well.

                                                                                                                                                                                                                                                                1. re: alliegator
                                                                                                                                                                                                                                                                  f
                                                                                                                                                                                                                                                                  foodieX2 Aug 23, 2013 09:57 AM

                                                                                                                                                                                                                                                                  No green thankfully and we watched him closely because of the night shade factor. He is fine today though. Cast iron stomache that one!!!

                                                                                                                                                                                                                                                                  1. re: foodieX2
                                                                                                                                                                                                                                                                    alliegator Aug 23, 2013 01:06 PM

                                                                                                                                                                                                                                                                    Glad he's alright. My labby in heaven would eat anything. Anything. So I know that feeling.

                                                                                                                                                                                                                                                                  2. re: alliegator
                                                                                                                                                                                                                                                                    g
                                                                                                                                                                                                                                                                    girlwonder88 Aug 25, 2013 10:27 AM

                                                                                                                                                                                                                                                                    One of our labs once at two boxes of carpet tacks...the vet said "eh, she's a lab. She'll be fine" and she was. She also ate a gross of antler buttons once. Awesome dogs :)

                                                                                                                                                                                                                                                                2. re: foodieX2
                                                                                                                                                                                                                                                                  Berheenia Aug 23, 2013 11:20 AM

                                                                                                                                                                                                                                                                  So does that mean he didn't like the pasta with meat sauce?

                                                                                                                                                                                                                                                                  1. re: Berheenia
                                                                                                                                                                                                                                                                    f
                                                                                                                                                                                                                                                                    foodieX2 Aug 23, 2013 12:27 PM

                                                                                                                                                                                                                                                                    LOL! That was on the back of the stove, thanks goodness otherwise I am sure I would have had a very full dog with third degree burns!

                                                                                                                                                                                                                                                            2. Njchicaa Aug 22, 2013 01:56 PM

                                                                                                                                                                                                                                                              Making a huge ribeye steak for the 2 of us to share. I have it sitting in a mixture of olive oil, chopped garlic, fresh rosemary, salt and pepper at the moment. I will also throw some corn on the cob on the grill. I'll probably saute some zucchini and onions together too. I can't believe my zucchini plants are still going.

                                                                                                                                                                                                                                                              1. weezieduzzit Aug 22, 2013 05:59 PM

                                                                                                                                                                                                                                                                I picked a bunch of small/ medium poblanos because the plants are so loaded the branches look like they're going to break and they just aren't getting big. Hopefully the plants can use their energy more efficiently to make larger peppers now so I can finally make some more chilli relleno!

                                                                                                                                                                                                                                                                In the mean time, these smaller peppers will be split and stuffed with a mixture of sauteed onions, garlic, riced cauliflower, assorted spices and raw ground turkey and sausage and then baked. I'm still undecided about a sauce... probably not so the peppers char a little bit, I like that. I made creamed spinach and fenugreek earlier to save them from wilting and going bad before being used. Not sure they'll make a good side for the peppers but it might just happen anyhow since I'm still trying to get the fridge empty for a major cleaning before this weekend's grocery shopping.

                                                                                                                                                                                                                                                                There is also a fresh batch of chicken stock to be strained and jarred tonight. Yum.

                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                1. re: weezieduzzit
                                                                                                                                                                                                                                                                  Njchicaa Aug 23, 2013 05:22 PM

                                                                                                                                                                                                                                                                  I just made the most amazing creamy poblano sauce a couple of nights ago from Pati's Mexican Table. Google search it and see if you can find it. (I think the recipe is for mahi mahi) OMG that sauce was so good that I put it on top of scrambled eggs for breakfast and then on a cheese quesadilla the next day to use it all up. I will never have poblanos going bad in my fridge again!

                                                                                                                                                                                                                                                                  1. re: Njchicaa
                                                                                                                                                                                                                                                                    weezieduzzit Aug 23, 2013 07:17 PM

                                                                                                                                                                                                                                                                    OOhhhhh..... really? I just got back from the store with mahi mahi for dinner. Seriously.

                                                                                                                                                                                                                                                                2. steve h. Aug 22, 2013 10:05 PM

                                                                                                                                                                                                                                                                  Steak au poive was on the houseboat menu tonight. The tenderloin was topped with a mushroom sauce, white corn/red pepper combo on the side. A J•Davies Cabernet Sauvignon washed it all down.

                                                                                                                                                                                                                                                                  Deb and I drove up the coast highway this morning. Lunch was cheeseburgers and fries at Pine Cone Diner in Pt. Reyes Station. I love this quirky place. We hit Nick's Cove (Tomales Bay) on the way back from Bodega Bay for vodka gimlets and BBQ oysters. We were back home in plenty of time to sit on the aft deck and watch the sun go down. Iggy, the dock cat, joined us for drinks and scratches.

                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                  5 Replies
                                                                                                                                                                                                                                                                  1. re: steve h.
                                                                                                                                                                                                                                                                    f
                                                                                                                                                                                                                                                                    Frizzle Aug 23, 2013 03:30 AM

                                                                                                                                                                                                                                                                    You sound like you are having the best time. Keep the houseboat updates coming please.

                                                                                                                                                                                                                                                                    1. re: Frizzle
                                                                                                                                                                                                                                                                      steve h. Aug 23, 2013 07:54 AM

                                                                                                                                                                                                                                                                      Thank you. It's proving to be an excellent adventure.

                                                                                                                                                                                                                                                                    2. re: steve h.
                                                                                                                                                                                                                                                                      LindaWhit Aug 23, 2013 07:22 AM

                                                                                                                                                                                                                                                                      Ahh, I remember driving out to Bodega Bay way back in 1978 (from Santa Rosa, where my aunt lived at the time), and drove into the most amazing fog bank ever.

                                                                                                                                                                                                                                                                      And then went up the Coast Highway until it turned inland to the Drive-Thru Tree Park (the original one - I think they have another one now?), and further north into the Humboldt Redwoods State Park, before the Pinto my aunt rented for me decided it was too freakin' hot to be driving so far inland! LOL

                                                                                                                                                                                                                                                                      Your vacation sounds wonderful!

                                                                                                                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                                                                                                                        steve h. Aug 23, 2013 08:06 AM

                                                                                                                                                                                                                                                                        Thanks.

                                                                                                                                                                                                                                                                        The Pacific Coast Highway is spectacular: narrow lanes; ridiculous switchbacks; awesome views of the mountains, canyons and ocean. It doesn't get much better than this.

                                                                                                                                                                                                                                                                        Racing resumes today. The Kiwis have a commanding lead over the Italians. Frizzle must be smiling.

                                                                                                                                                                                                                                                                      2. re: steve h.
                                                                                                                                                                                                                                                                        alliegator Aug 23, 2013 01:07 PM

                                                                                                                                                                                                                                                                        Drooling!

                                                                                                                                                                                                                                                                      3. h
                                                                                                                                                                                                                                                                        Harters Aug 23, 2013 02:55 AM

                                                                                                                                                                                                                                                                        Cod & chorizo.

                                                                                                                                                                                                                                                                        Chunks of chorizo are fried until starting to go crisp. They then go in the processor and get blitzed for a bit . Breadcrumbs, chopped almonds, lemon zest, seasoning and olive oil go in and it gets blitzed further until it's a fine- ish crumb. This goes on top of the cod fillets and it's then baked.

                                                                                                                                                                                                                                                                        Alongside, a lemon aioli, new potatoes and some, as yet undecided, veg.

                                                                                                                                                                                                                                                                        Buen provecho. Or bon profit, as we say in this house.

                                                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                                                        1. re: Harters
                                                                                                                                                                                                                                                                          fldhkybnva Aug 23, 2013 03:16 AM

                                                                                                                                                                                                                                                                          I don't usually buy cod but this recipe might give me a reason to :)

                                                                                                                                                                                                                                                                          1. re: Harters
                                                                                                                                                                                                                                                                            f
                                                                                                                                                                                                                                                                            Frizzle Aug 23, 2013 03:32 AM

                                                                                                                                                                                                                                                                            That sounds like a perfect meal to me.

                                                                                                                                                                                                                                                                            1. re: Harters
                                                                                                                                                                                                                                                                              mariacarmen Aug 23, 2013 09:54 AM

                                                                                                                                                                                                                                                                              oh my. do you have a link to a recipe for this? that sounds completely divine. i'm drooling here at the office.

                                                                                                                                                                                                                                                                            2. f
                                                                                                                                                                                                                                                                              Frizzle Aug 23, 2013 03:47 AM

                                                                                                                                                                                                                                                                              I went to bed at the witching hour last night but the bloke and the guest stayed up till 4am trading stories over a bottle of tequila of questionable quality.

                                                                                                                                                                                                                                                                              As a result they were both feeling delicate tonight so it was a vegetarian meal for them. Cauliflower and feta gratin and a silverbeet/chard dish was all they were prepared to face. I soldiered on and ate the remaining oysters and what was left of the Island raw fish salad. It's a hard life.

                                                                                                                                                                                                                                                                              The guest spent the night trying to trash talk us regarding the meatball competition and I spent the night countering the trash talking with offers
                                                                                                                                                                                                                                                                              of shots of tequila. I'm looking forward to tasting his entry. If it doesn't win it should at least pick up a spot prize for killing the widest range of animals. His concoction includes lamb, beef and pork mince, smoked oysters and anchovy paste with beef bone marrow playing a role in adding a richness to his meatballs. I'm a bit bewildered by his ingredient list.

                                                                                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                                                                                              1. re: Frizzle
                                                                                                                                                                                                                                                                                h
                                                                                                                                                                                                                                                                                Harters Aug 23, 2013 04:00 AM

                                                                                                                                                                                                                                                                                I'm also confused by the guest's ingredients.

                                                                                                                                                                                                                                                                                I see beef, enriched with the anchovy and marrow. And oysters traditionally went into a beef pie, so I see how that might be going. But I'm lost with the inclusion of the pork & lamb.

                                                                                                                                                                                                                                                                                1. re: Harters
                                                                                                                                                                                                                                                                                  f
                                                                                                                                                                                                                                                                                  Frizzle Aug 23, 2013 04:18 AM

                                                                                                                                                                                                                                                                                  I can see the pork adding to moisture as pork mince tends to have more fat. Although why he would need the bone marrow too is another question and the pork would dilute the beefiness of his meatball. The lamb is what completely throws me. I can't imagine how that works at all.

                                                                                                                                                                                                                                                                                  At the same time it's fascinating seeing how people of different cultures will approach ingredients that are not traditional to them in interesting ways (the guest is Malaysian Chinese). I'll try and report back on my impression of his meatballs tomorrow.

                                                                                                                                                                                                                                                                                  1. re: Frizzle
                                                                                                                                                                                                                                                                                    LindaWhit Aug 23, 2013 07:24 AM

                                                                                                                                                                                                                                                                                    I can't wait to hear about the competition, Frizzle. You DO get to try all the entries, correct?

                                                                                                                                                                                                                                                                                2. re: Frizzle
                                                                                                                                                                                                                                                                                  gingershelley Aug 27, 2013 07:48 PM

                                                                                                                                                                                                                                                                                  Frizzle - I am a bit late to the party; bu that combo can't bring anything but pain. TOOOOO much involved there. Range, not taste!

                                                                                                                                                                                                                                                                                  Can't wait to catch up on how it went.

                                                                                                                                                                                                                                                                                  Oh, how I know about the 4am hours the last 4 days....... (destination wedding for moi - ouch, and yeah!)

                                                                                                                                                                                                                                                                                3. ChristinaMason Aug 23, 2013 08:16 AM

                                                                                                                                                                                                                                                                                  I cooked!

                                                                                                                                                                                                                                                                                  Decided to forgo the kielbasa and 'taters for a Thai panang curry. I sauteed onion, shallot, scallions, ginger, and minced lemongrass in coconut oil, added two Tbsp. of Mae Ploy panang curry paste and a can of coconut milk and let simmer. I cubed an eggplant, tossed it in melted coconut oil, shallot salt, pepper, and soy sauce and broiled until brown and tender, then added it to the curry along with a cubed green bell pepper and a poblano pepper that needed using. Toward the end I threw in a small handful of asparagus cut on the bias and about 3/4 c. pinapple chunks, a splash of fish sauce, and some Thai basil chiffonade.

                                                                                                                                                                                                                                                                                  Served up with steamed jasmine rice and lime wedges, it was fragrant, creamy, spicy, sweet, and delicious. And I love emptying the crisper drawer.

                                                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                                                  1. re: ChristinaMason
                                                                                                                                                                                                                                                                                    fldhkybnva Aug 23, 2013 10:29 AM

                                                                                                                                                                                                                                                                                    So much curry, so little time! Your dish sounds great!

                                                                                                                                                                                                                                                                                    1. re: fldhkybnva
                                                                                                                                                                                                                                                                                      alliegator Aug 23, 2013 01:08 PM

                                                                                                                                                                                                                                                                                      I agree!

                                                                                                                                                                                                                                                                                  2. iowagirl Aug 23, 2013 11:04 AM

                                                                                                                                                                                                                                                                                    After moving SD into her dorm room on Wednesday, I rewarded myself with a leisurely trip to the farmer's market. I picked up poblanos, bell peppers, sweet corn, and tomatoes. The tomatoes and bell pepper (orange) went on a homemade pesto pizza on Wednesday and the poblanos and corn went into burritos with chicken last night. I love the farmer's market!

                                                                                                                                                                                                                                                                                    Tonight we are heading out of town (again!) so it will be whatever we find close to our hotel in St. Louis. And wine.

                                                                                                                                                                                                                                                                                    Happy weekend, everyone!!

                                                                                                                                                                                                                                                                                    1. f
                                                                                                                                                                                                                                                                                      foodieX2 Aug 23, 2013 12:30 PM

                                                                                                                                                                                                                                                                                      Kick of to vacation! Woot!

                                                                                                                                                                                                                                                                                      My niece is heading off to the "real world" as she starts her first job out of college. So as a bon voyage she, SIL and my bestie are coming over for cocktails and take out Thai food.

                                                                                                                                                                                                                                                                                      The packing can wait until tomorrow then Sunday early we are off.

                                                                                                                                                                                                                                                                                      1. alliegator Aug 23, 2013 12:56 PM

                                                                                                                                                                                                                                                                                        Pap and I enjoyed our pizza din-din last night with copious amounts of beer.
                                                                                                                                                                                                                                                                                        But tonight, decent nutrition is needed. I returned to the doctor and my footy was hard casted, so I am free to peg-leg about in moderation. The fish dinner that never came about several nights ago will be had tonight. I plan a short store trip, and hope to find some nice firm white fish filets that I can broil and top with a lemony crabmeat sauce. Kale salad on the side and a pomegranate granita for desert.

                                                                                                                                                                                                                                                                                        8 Replies
                                                                                                                                                                                                                                                                                        1. re: alliegator
                                                                                                                                                                                                                                                                                          f
                                                                                                                                                                                                                                                                                          Frizzle Aug 23, 2013 01:06 PM

                                                                                                                                                                                                                                                                                          Good to hear you are back on your feet for limited times at least. Dinner sounds great.

                                                                                                                                                                                                                                                                                          1. re: alliegator
                                                                                                                                                                                                                                                                                            LindaWhit Aug 23, 2013 01:21 PM

                                                                                                                                                                                                                                                                                            I'm glad you can thump around the kitchen and elsewhere, but sorry to hear about the hard cast - other than it allows you to thump around. :-)

                                                                                                                                                                                                                                                                                            1. re: alliegator
                                                                                                                                                                                                                                                                                              alliegator Aug 23, 2013 01:28 PM

                                                                                                                                                                                                                                                                                              Thanks ladies! I was extremely reluctant to hard cast at first, but being able to hop up and do as I wish within reason is worth it!
                                                                                                                                                                                                                                                                                              Now, back to the kitchen, where I belong :)

                                                                                                                                                                                                                                                                                              1. re: alliegator
                                                                                                                                                                                                                                                                                                suzigirl Aug 23, 2013 01:35 PM

                                                                                                                                                                                                                                                                                                Glad you are up and hopping about. What is going in that kale salad?

                                                                                                                                                                                                                                                                                                1. re: suzigirl
                                                                                                                                                                                                                                                                                                  alliegator Aug 23, 2013 01:48 PM

                                                                                                                                                                                                                                                                                                  Thx :) just a bit of oil, s&p, lemon zest and sunflower seeds.
                                                                                                                                                                                                                                                                                                  It's one of my keep it simple, stupid salads.

                                                                                                                                                                                                                                                                                              2. re: alliegator
                                                                                                                                                                                                                                                                                                f
                                                                                                                                                                                                                                                                                                foodieX2 Aug 23, 2013 03:05 PM

                                                                                                                                                                                                                                                                                                glad to hear you went to the docs and as bad as it seems a hard cast will mean you can least get around somewhat.

                                                                                                                                                                                                                                                                                                Enjoy dinner!

                                                                                                                                                                                                                                                                                                1. re: foodieX2
                                                                                                                                                                                                                                                                                                  alliegator Aug 23, 2013 06:17 PM

                                                                                                                                                                                                                                                                                                  Thank you, and I will enjoy. I was told to return if the pain didn't subside, and it didn't. Following directions like a big girl!
                                                                                                                                                                                                                                                                                                  I got some lovely sole filets and nice looking crab meat--cooking to start soon :D

                                                                                                                                                                                                                                                                                                  1. re: alliegator
                                                                                                                                                                                                                                                                                                    mariacarmen Aug 23, 2013 08:12 PM

                                                                                                                                                                                                                                                                                                    looks like you're on your way to a foot-stompin' time in Portugal!

                                                                                                                                                                                                                                                                                              3. LindaWhit Aug 23, 2013 04:39 PM

                                                                                                                                                                                                                                                                                                Too tired to go out with friends, or even make a drink for myself at home, despite it being Friday evening.

                                                                                                                                                                                                                                                                                                I wasn't hungry, due to a later-than-usual lunchtime (due to issues at work that required attention prior to the Friday lunch delivery). But I knew if I didn't eat something, I'd be starving by 10-11pm. So dinner wasn't as simple as pouring milk over cereal (although that was an option) and shoveling it into my maw. But it was simple.

                                                                                                                                                                                                                                                                                                The easiest cooked dinner ever - cream cheese-scrambled eggs and toast. Done and done. And probably an early bedtime.

                                                                                                                                                                                                                                                                                                I'm just a barrel of excitement for a Friday night, aren't I? :-/

                                                                                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                                                                                                                                                  suzigirl Aug 23, 2013 04:59 PM

                                                                                                                                                                                                                                                                                                  Cream cheese and eggs are a regular around here when my tummy is fitful. Thanks for that. I never would have put the two together but the marriage is perfect.
                                                                                                                                                                                                                                                                                                  Hope you have a nice easy weekend. I, however am taking a page from your Playbook and having the sparkling blood orange juice and vodka with my dinner which I will post shortly.forgive me if i have a similar post. My cat stepped on my tablet and i am not sure what the damage was.

                                                                                                                                                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                                                                                                                                                    alliegator Aug 23, 2013 06:20 PM

                                                                                                                                                                                                                                                                                                    Sometimes, a drink at home and a simple bit to eat will lead to great sleep. I believe that "resets" a person for the next day. Hope you have a great weekend!

                                                                                                                                                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                                                                                                                                                      grayelf Aug 23, 2013 09:30 PM

                                                                                                                                                                                                                                                                                                      It was breakfast for dinner chez 'elf tonight too. The SO did a couple of his famous feta and spinach omelettes, and we steamed two cobs of Chilliwack corn to go with. Local blueberries with (purpose melted) vanilla ice cream on top. Simples.

                                                                                                                                                                                                                                                                                                    2. Njchicaa Aug 23, 2013 05:28 PM

                                                                                                                                                                                                                                                                                                      Most of today totally sucked as the dog that I was watching here at the house bolted out the door at 6:45am as I was about to leave for practice. He was found at 2pm by his owners who came home from their vacation.

                                                                                                                                                                                                                                                                                                      I then took a 2 hour nap and a 1 hour bath. I know. Ridiculous day.

                                                                                                                                                                                                                                                                                                      I decided to make grilled pizza as I haven't done it in ages. There is a White Argentine Grilled Pizza recipe that I've been eyeing up in the Barbecue Addiction cookbook for ages so that's what I'm going to make.

                                                                                                                                                                                                                                                                                                      In the mean time I've also been making a huge batch of caponata to use up all of these eggplants and tomatoes. I hate eating eggplant and plain tomatoes. Why do I keep growing these things?

                                                                                                                                                                                                                                                                                                      The most disturbing part of the day was when my husband got home and asked what was for dinner. I told him grilled pizza and he said "good. I hope hoping for something good for dinner." Ummmmm...... whaaaaaaaaaat? What the heck do you think about all of the homemade meals I've been making you day in and day out for the past FOREVER?!?!?! I didn't say that, though. I just think his part of the pizza is going to get extra red pepper flakes.

                                                                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                                                                      1. re: Njchicaa
                                                                                                                                                                                                                                                                                                        mariacarmen Aug 23, 2013 08:13 PM

                                                                                                                                                                                                                                                                                                        heh-heh... sometimes they know just the right thing to say, don't they??

                                                                                                                                                                                                                                                                                                        1. re: Njchicaa
                                                                                                                                                                                                                                                                                                          Berheenia Aug 24, 2013 05:46 AM

                                                                                                                                                                                                                                                                                                          Send him to a sensitivity training class One that serves frozen pizza for break..

                                                                                                                                                                                                                                                                                                        2. s
                                                                                                                                                                                                                                                                                                          sedimental Aug 23, 2013 05:59 PM

                                                                                                                                                                                                                                                                                                          By myself tonight for dinner. A friend brought me some fresh picked chicken of the woods mushrooms. If you have never had them before, they are orange with the taste and texture of chicken!

                                                                                                                                                                                                                                                                                                          I made a fabulously healthy and tasty dinner around them with crunchy kelp noodles (my new delish discovery) shallots, baby bok choy, fermented black beans and sriracha.

                                                                                                                                                                                                                                                                                                          Since I am so pumped full of antioxidants...I suppose I should skip the alcoholic beverage.....

                                                                                                                                                                                                                                                                                                          ..... or not :)

                                                                                                                                                                                                                                                                                                          1. mariacarmen Aug 23, 2013 08:15 PM

                                                                                                                                                                                                                                                                                                            another Kofte dinner by the BF, with a sriracha drizzle, cucumber/zatar and tomato/kalamata salads on the side. and most bestest of all - punis!

                                                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                                                            5 Replies
                                                                                                                                                                                                                                                                                                            1. re: mariacarmen
                                                                                                                                                                                                                                                                                                              steve h. Aug 23, 2013 09:05 PM

                                                                                                                                                                                                                                                                                                              Simply
                                                                                                                                                                                                                                                                                                              Gorgeous.

                                                                                                                                                                                                                                                                                                              1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                mariacarmen Aug 23, 2013 11:19 PM

                                                                                                                                                                                                                                                                                                                Oops that was puRis....
                                                                                                                                                                                                                                                                                                                thx, steve!

                                                                                                                                                                                                                                                                                                                1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                  s
                                                                                                                                                                                                                                                                                                                  sedimental Aug 24, 2013 06:59 AM

                                                                                                                                                                                                                                                                                                                  Well, it could have been worse.....

                                                                                                                                                                                                                                                                                                                  :)

                                                                                                                                                                                                                                                                                                                2. re: mariacarmen
                                                                                                                                                                                                                                                                                                                  gini Aug 26, 2013 10:36 AM

                                                                                                                                                                                                                                                                                                                  Did you poke the puris when they got to the table? That was my favorite to do as a kid. I'm not sure I've outgrown it. Well done!

                                                                                                                                                                                                                                                                                                                  1. re: gini
                                                                                                                                                                                                                                                                                                                    mariacarmen Aug 26, 2013 05:05 PM

                                                                                                                                                                                                                                                                                                                    no, we're heathens, we made sandwiches out of the koftes with them! yum.

                                                                                                                                                                                                                                                                                                                3. John E. Aug 23, 2013 08:43 PM

                                                                                                                                                                                                                                                                                                                  Tonight, we had my father over for dinner. Actually, we had him for dinner Wednesday night too. On Wednesday, I made fried chicken, mashed potatoes, and country gravy, just like my mother used to make. He's been asking me to cook fried chicken for a while now and I had the time, so I cooked it for the first time in years.

                                                                                                                                                                                                                                                                                                                  Tonight, I took the leftover chicken, shredded it, and mixed it with the left over gravy and made chicken pie, not chicken pot pie, just chicken pie, made with shredded fried chicken mixed with gravy, in a double pie crust.

                                                                                                                                                                                                                                                                                                                  My dad thought he'd died and gone to heaven. I wonder if my arteries can take it. My mother never made this kind of chicken pie, I saw it on Diners, Drive-ins, and Dives, someplace in Pennsylvania makes it.

                                                                                                                                                                                                                                                                                                                  1. weezieduzzit Aug 23, 2013 08:49 PM

                                                                                                                                                                                                                                                                                                                    Unfortunately I won't be able to try the poblano sauce on my fish tonight as suggested by Njchicaa. I specifically went to Trader Joe's tonight because I use their heavy whipping cream in my coffee and we're out... well, guess what I DIDN'T come home with?!!?

                                                                                                                                                                                                                                                                                                                    *sigh* I'll have to go again in the morning. I hate finding a place to park my landyacht in their busy busy parking lot and its too flipping hot to walk with cream right now.

                                                                                                                                                                                                                                                                                                                    So, the mahi mahi will be prepared simply in a skillet on the stove with lots of butter. It'll be served with braised lacinato kale and a salad made from sauteed thinly sliced fennel, roasted baby beets and Danish feta.

                                                                                                                                                                                                                                                                                                                    Figs sauteed in butter and greek yogurt for desert, maybe a tiny drizzle of honey.

                                                                                                                                                                                                                                                                                                                    1. f
                                                                                                                                                                                                                                                                                                                      Frizzle Aug 24, 2013 02:05 AM

                                                                                                                                                                                                                                                                                                                      Very tired after a long day of eating and cooking meatballs but thrilled to be the 2013 meatballathon winner. The bloke came second. His big brother came third so it's all in the family. There were ten competitors (including a chef) and a massive range of meatballs from my larb inspired balls to Danish, Mexican and Italian. The decision made tonight is that the current winners are the judges next year so that sounds like fun too. I'm actually happy to not have to practice meatballs next year. I'm just a little bit tired of them.

                                                                                                                                                                                                                                                                                                                      14 Replies
                                                                                                                                                                                                                                                                                                                      1. re: Frizzle
                                                                                                                                                                                                                                                                                                                        roxlet Aug 24, 2013 04:29 AM

                                                                                                                                                                                                                                                                                                                        Yay, Frizzle! That is awesome! HOUNDS, WE HAVE A WINNER!

                                                                                                                                                                                                                                                                                                                        Congratulations!

                                                                                                                                                                                                                                                                                                                        1. re: roxlet
                                                                                                                                                                                                                                                                                                                          f
                                                                                                                                                                                                                                                                                                                          Frizzle Aug 24, 2013 08:56 PM

                                                                                                                                                                                                                                                                                                                          Thanks roxlet!

                                                                                                                                                                                                                                                                                                                        2. re: Frizzle
                                                                                                                                                                                                                                                                                                                          f
                                                                                                                                                                                                                                                                                                                          foodieX2 Aug 24, 2013 04:39 AM

                                                                                                                                                                                                                                                                                                                          We need pics!! congrats Frizzle!

                                                                                                                                                                                                                                                                                                                          1. re: foodieX2
                                                                                                                                                                                                                                                                                                                            f
                                                                                                                                                                                                                                                                                                                            Frizzle Aug 24, 2013 08:56 PM

                                                                                                                                                                                                                                                                                                                            I'm waiting on the return of my camera to get pics. I'll post some when I get it back from the bloke.

                                                                                                                                                                                                                                                                                                                          2. re: Frizzle
                                                                                                                                                                                                                                                                                                                            LindaWhit Aug 24, 2013 05:33 AM

                                                                                                                                                                                                                                                                                                                            YAY, Frizzle! CONGRATULATIONS to you and The Bloke!

                                                                                                                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                              f
                                                                                                                                                                                                                                                                                                                              Frizzle Aug 24, 2013 08:54 PM

                                                                                                                                                                                                                                                                                                                              Thanks Linda!

                                                                                                                                                                                                                                                                                                                            2. re: Frizzle
                                                                                                                                                                                                                                                                                                                              Berheenia Aug 24, 2013 05:42 AM

                                                                                                                                                                                                                                                                                                                              Awesome win! How did the tequila swilling house guest do?

                                                                                                                                                                                                                                                                                                                              1. re: Berheenia
                                                                                                                                                                                                                                                                                                                                f
                                                                                                                                                                                                                                                                                                                                Frizzle Aug 24, 2013 08:54 PM

                                                                                                                                                                                                                                                                                                                                His sauce was killer. It used passatta with smoked oysters. I've got to get the recipe from him but I know he cooked the oysters with the tomato and then blended it until silky smooth. I could have happily done shots of it. It was gently smoky but not overpowered by the smoked oyster. His meatballs were ok, a little dry perhaps. He also had a gremolata with both lemon and orange zest which was very good with the sauce.

                                                                                                                                                                                                                                                                                                                                What he did that was very cool and not something I've seen done is roll two meatballs at once in one hand. So while he didn't pick up a prize he had a brilliant time and had everyone keen on getting his sauce recipe and learning his rolling technique.

                                                                                                                                                                                                                                                                                                                              2. re: Frizzle
                                                                                                                                                                                                                                                                                                                                s
                                                                                                                                                                                                                                                                                                                                sedimental Aug 24, 2013 07:00 AM

                                                                                                                                                                                                                                                                                                                                Can you share your winning recipe?

                                                                                                                                                                                                                                                                                                                                1. re: sedimental
                                                                                                                                                                                                                                                                                                                                  f
                                                                                                                                                                                                                                                                                                                                  Frizzle Aug 24, 2013 08:47 PM

                                                                                                                                                                                                                                                                                                                                  Recipe below :) Let me know if anything in unclear, I'm a bit fuzzy headed today.

                                                                                                                                                                                                                                                                                                                                  Larb Inspired Meatballs

                                                                                                                                                                                                                                                                                                                                  Ingredients
                                                                                                                                                                                                                                                                                                                                  Meatballs:
                                                                                                                                                                                                                                                                                                                                  250 lean pork mince
                                                                                                                                                                                                                                                                                                                                  250 gram pork fatty mince
                                                                                                                                                                                                                                                                                                                                  2 shallots, diced finely
                                                                                                                                                                                                                                                                                                                                  2 garlic cloves, minced
                                                                                                                                                                                                                                                                                                                                  2 green chilli, seeds removed, chopped finely
                                                                                                                                                                                                                                                                                                                                  Juice 1 lime
                                                                                                                                                                                                                                                                                                                                  Zest 2 limes
                                                                                                                                                                                                                                                                                                                                  1.5 tsp gelatine
                                                                                                                                                                                                                                                                                                                                  3 tbsp fish sauce
                                                                                                                                                                                                                                                                                                                                  1 egg
                                                                                                                                                                                                                                                                                                                                  1 round palm sugar, crushed
                                                                                                                                                                                                                                                                                                                                  Lots of fresh mint (at least 20gram dry weight), chopped finely
                                                                                                                                                                                                                                                                                                                                  Lots fresh coriander (at least 20gram dry weight, chopped finely
                                                                                                                                                                                                                                                                                                                                  Short grain rice, toasted and ground (see below)

                                                                                                                                                                                                                                                                                                                                  Sauce:
                                                                                                                                                                                                                                                                                                                                  100ml lime juice
                                                                                                                                                                                                                                                                                                                                  3 tbsp fish sauce
                                                                                                                                                                                                                                                                                                                                  1 tsp rice vinegar
                                                                                                                                                                                                                                                                                                                                  1 round of palm sugar, crushed
                                                                                                                                                                                                                                                                                                                                  2 red chillies, finely chopped
                                                                                                                                                                                                                                                                                                                                  2 cloves garlic, finely chopped

                                                                                                                                                                                                                                                                                                                                  Garnish:
                                                                                                                                                                                                                                                                                                                                  Mint leaves, ripped if large
                                                                                                                                                                                                                                                                                                                                  Coriander leaves
                                                                                                                                                                                                                                                                                                                                  Shallot, very finely sliced into rings and separated
                                                                                                                                                                                                                                                                                                                                  Red chilli, seeds removed and finely sliced
                                                                                                                                                                                                                                                                                                                                  roasted peanuts, crushed

                                                                                                                                                                                                                                                                                                                                  Make sauce by mixing all sauce ingredients together until sugar is fully dissolved and leave to develop flavour. The sauce needs to have a nice tart finish so extra lime may be needed.

                                                                                                                                                                                                                                                                                                                                  Toast rice for meatball coating in a frying pan over high heat. Remove from heat when starting to become a light golden colour. Allow to cool and then grind with a mortar pestle/processor to a nice grit, where small pieces of rice still remain but they are smaller than a quarter of the original size of the grain. Set this aside to roll your meatballs in once they are shaped.

                                                                                                                                                                                                                                                                                                                                  Put lean and fatty pork into a bowl, add the shallots, garlics, chilli, mint, coriander, lime zest, sugar and egg. In a separate bowl dissolve the gelatine in the fish sauce and lime juice. Add the gelatine mix to the meat and mix together until all is combined. Put meat mix in the fridge for 30 mins to firm up.

                                                                                                                                                                                                                                                                                                                                  Use a dessert spoon full of meat mix for each ball, roll into a ball and then roll in the rice flour.

                                                                                                                                                                                                                                                                                                                                  Deep fry meatballs in oil of 180c for 5 minutes.

                                                                                                                                                                                                                                                                                                                                  To serve, place mint and coriander leaves in tasting spoon, add a teaspoon of the sauce. Place meatball on, a wee drizzle of more sauce and then a slice of shallot, slice of red chilli and a scatter of peanuts.

                                                                                                                                                                                                                                                                                                                                  1. re: Frizzle
                                                                                                                                                                                                                                                                                                                                    JungMann Aug 25, 2013 03:28 PM

                                                                                                                                                                                                                                                                                                                                    Congratulations! Can't wait to try your recipe.

                                                                                                                                                                                                                                                                                                                                    1. re: Frizzle
                                                                                                                                                                                                                                                                                                                                      ChristinaMason Aug 26, 2013 02:24 PM

                                                                                                                                                                                                                                                                                                                                      Awesome. Sounds wonderful.

                                                                                                                                                                                                                                                                                                                                      1. re: Frizzle
                                                                                                                                                                                                                                                                                                                                        alliegator Aug 27, 2013 10:03 AM

                                                                                                                                                                                                                                                                                                                                        Congratulations!! The recipe sounds wonderful, and I can't wait to try it :D

                                                                                                                                                                                                                                                                                                                                    2. re: Frizzle
                                                                                                                                                                                                                                                                                                                                      mariacarmen Aug 24, 2013 11:13 PM

                                                                                                                                                                                                                                                                                                                                      Frizzle! that's Fantastic! now we must have the recipe! very cool, congratulations!

                                                                                                                                                                                                                                                                                                                                      ETA - oops, i see i'm not the only one - thanks for posting!

                                                                                                                                                                                                                                                                                                                                    3. h
                                                                                                                                                                                                                                                                                                                                      Harters Aug 24, 2013 02:19 AM

                                                                                                                                                                                                                                                                                                                                      A couple of rump steaks defrost as we speak. They'll get cooked in the pan, rather than under the grill, as there's a sauce. Sauce is a mix of shallots & onions which are cooked before the meat. A couple of minutes before the steaks are ready, the shallots & peppers go back in, along with some wine, creme fraiche and paprika.

                                                                                                                                                                                                                                                                                                                                      Recipe is from Delia Smith's "How to Cook, Book 2"

                                                                                                                                                                                                                                                                                                                                      Alongside, saute potatoes & green beans.

                                                                                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                                                                                      1. re: Harters
                                                                                                                                                                                                                                                                                                                                        LindaWhit Aug 24, 2013 05:34 AM

                                                                                                                                                                                                                                                                                                                                        Lord, that sounds heavenly, Harters!

                                                                                                                                                                                                                                                                                                                                        BTW, when do you leave to come back across the pond to hit up the American South?

                                                                                                                                                                                                                                                                                                                                      2. suzigirl Aug 24, 2013 09:41 AM

                                                                                                                                                                                                                                                                                                                                        Edit. This was supposed to post last night but didnt for some reason.

                                                                                                                                                                                                                                                                                                                                        Last night was another Willy Wonka/Suzi night. I went to one of many Latin markets on the hunt for inspiration. My client was out of town so I was free to goof off. Fresh ground cumin and a huge head of garlic at one. Another had a sofritio and Badia cheap. Blah, blah, blah, I could bore you to death. I ended up finding a menudo seasoning mix and tweeking it with more cumin, garlic, sofrito criollo and a 1.5 lb pork pot roast that was like a 7 bone roast of beef but in piggy parts. About a two inch thick cut. All the afore mentioned braised in beer since wine and i have decided not to be friends. More chili powder,cider vinegar, reduced and defatted braise liquid added to shredded and defatted pork. Carnitas Suzi style. Then I sauted up green peppers and onions in a screaming hot pan with Badia and garlic. That was the fajita. I combined the two on flour tortillas with homemade picco de gallo and chedder and sour cream to make carnita/ fajitas Suzi style.
                                                                                                                                                                                                                                                                                                                                        Tonight is kielbasa and sauerkraut with red potatoes. I need a break after chopping, shredding and braising last

                                                                                                                                                                                                                                                                                                                                        12 Replies
                                                                                                                                                                                                                                                                                                                                        1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                          fldhkybnva Aug 24, 2013 01:18 PM

                                                                                                                                                                                                                                                                                                                                          I thought about you yesterday when I was in H Mart and finally spotted Badia. They only had the Adobo but not the regular seasoning blend. I'm still on the lookout.

                                                                                                                                                                                                                                                                                                                                          1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                            weezieduzzit Aug 24, 2013 01:23 PM

                                                                                                                                                                                                                                                                                                                                            Do you have Big Lots by you? I've never bought it so I don't know the price but I see it there all the time.

                                                                                                                                                                                                                                                                                                                                            1. re: weezieduzzit
                                                                                                                                                                                                                                                                                                                                              alliegator Aug 27, 2013 10:06 AM

                                                                                                                                                                                                                                                                                                                                              Wait... Big Lots has food? I always drive by that place thinking it's cheap lawn chairs and highly flammable bedding and that sort of thing.
                                                                                                                                                                                                                                                                                                                                              I must go. Today.

                                                                                                                                                                                                                                                                                                                                              1. re: alliegator
                                                                                                                                                                                                                                                                                                                                                LindaWhit Aug 27, 2013 10:12 AM

                                                                                                                                                                                                                                                                                                                                                Shopping Rule of Thumb: ALWAYS check out a new-to-you store, unless someone whose taste you agree with tells you it's crapola. :-)

                                                                                                                                                                                                                                                                                                                                            2. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                              suzigirl Aug 24, 2013 01:25 PM

                                                                                                                                                                                                                                                                                                                                              If they carry Badia maybe you can ask if they can order the complete seasoning for you. Can't hurt to ask.

                                                                                                                                                                                                                                                                                                                                              1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                fldhkybnva Aug 24, 2013 01:35 PM

                                                                                                                                                                                                                                                                                                                                                Good idea, I'm sure they can get it as they have nearly everything else imaginable. I recently discovered Spike seasoning and am hooked, but I always love a good new blend.

                                                                                                                                                                                                                                                                                                                                                1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                  suzigirl Aug 24, 2013 01:41 PM

                                                                                                                                                                                                                                                                                                                                                  I will have to try Spike.

                                                                                                                                                                                                                                                                                                                                                  1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                    fldhkybnva Aug 25, 2013 08:44 AM

                                                                                                                                                                                                                                                                                                                                                    They have regular and salt-free. I nearly bought the salt-free but wanted to try the original first. I might suggest the salt-free as the original is quite salty at least for me.

                                                                                                                                                                                                                                                                                                                                                    1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                      suzigirl Aug 25, 2013 08:52 AM

                                                                                                                                                                                                                                                                                                                                                      Thanks for the heads up on the salt.

                                                                                                                                                                                                                                                                                                                                                      1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                        fldhkybnva Aug 25, 2013 03:30 PM

                                                                                                                                                                                                                                                                                                                                                        No problem. I just seasoned a few chicken breasts with it because it's quite tasty to expecting some bloat the next few days. It's a pretty big box, but I think my next trip to Wegmans I will grab the no salt version to compare. My other reason for not getting it at the time was that it has some extra fillers and for a carb or two per 1/4 tsp it seemed like a good amount of filler that would add up.

                                                                                                                                                                                                                                                                                                                                                        1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                          suzigirl Aug 25, 2013 03:40 PM

                                                                                                                                                                                                                                                                                                                                                          Sounds like you have a hard choice between to much salt and to much filler. I find that the salt free seasonings never taste the same even when you add salt. I must t say the Badia has its drawbacks too. MSG. But i still love it

                                                                                                                                                                                                                                                                                                                                                          1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                            fldhkybnva Aug 25, 2013 04:55 PM

                                                                                                                                                                                                                                                                                                                                                            I agree which is why I decided to just go with it. I am never quite satisfied with salt free seasonings and actually often choose the salt version because it has MSG included, my glutamate receptors ain't no fool, they know umami when they taste it :)

                                                                                                                                                                                                                                                                                                                                          2. fldhkybnva Aug 24, 2013 01:19 PM

                                                                                                                                                                                                                                                                                                                                            I told myself I would only eat swordfish every other week, but alas there is some in my fridge...oops. Tonight's version will be swordfish Diane with brandy and quark instead of cream. I've heard so much about quark and spotted it at my local grocery store yesterday so I'm excited to give it a try.

                                                                                                                                                                                                                                                                                                                                            5 Replies
                                                                                                                                                                                                                                                                                                                                            1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                              suzigirl Aug 24, 2013 01:29 PM

                                                                                                                                                                                                                                                                                                                                              Please report back on the quark for me. Swordfish Diane sounds like a nice take on the fish

                                                                                                                                                                                                                                                                                                                                              1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                fldhkybnva Aug 24, 2013 01:36 PM

                                                                                                                                                                                                                                                                                                                                                Will do, I took a sniff and it reminds me of sour cream. I'm sure it'll be great, I haven't met many cheeses I don't like.

                                                                                                                                                                                                                                                                                                                                                1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                  fldhkybnva Aug 25, 2013 03:28 PM

                                                                                                                                                                                                                                                                                                                                                  The quark was great, although didn't thicken as well as cream but was tastier IMO. I liked it so much it will be poured on tacos tonight in lieu of sour cream.

                                                                                                                                                                                                                                                                                                                                                  1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                    suzigirl Aug 25, 2013 03:42 PM

                                                                                                                                                                                                                                                                                                                                                    Thanks for reporting back. I am keeping my eye out for it. Is it more expensive than sour cream? I am sure it is.

                                                                                                                                                                                                                                                                                                                                                    1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                      fldhkybnva Aug 25, 2013 04:53 PM

                                                                                                                                                                                                                                                                                                                                                      Yea I have been eyeing it for a while but never bought it because I had no idea what it was and at $5 for a pint I wasn't willing to shell but this weekend decided to give it a try. I'm sure it's quite cheap in Europe, but I've only heard of one company that sells it even somewhat widely in the States.

                                                                                                                                                                                                                                                                                                                                              2. LindaWhit Aug 24, 2013 03:19 PM

                                                                                                                                                                                                                                                                                                                                                FRANKENCHICKEN! It's what's for dinner. Two humongous boobs, as I'll use some for chicken salad for work lunches for my short work week coming up.

                                                                                                                                                                                                                                                                                                                                                But before that, I had all good intentions to DO STUFF around the house today. Hanging curtains, taking a memory stick to a photo store to get enlargements of a couple of pics from Ireland and England to frame for my office, doing laundry, framing some calendar outhouse pictures for my half bath (which has 3 outhouse pics from a photographer in Maine already - just going to add to the "theme collection in there), vacuuming, washing the kitchen floor, cleaning the bathroom....

                                                                                                                                                                                                                                                                                                                                                Ummm....well, :::looking down at my fingernails, shuffling my feet, and shifting my look so I don't look any WFDer in the eye:::

                                                                                                                                                                                                                                                                                                                                                "Oooh! Squirrel!"

                                                                                                                                                                                                                                                                                                                                                I suppose you can figure out that I didn't do stuff. Oh I did *some* stuff. But none of ^that^. I did straighten up the kitchen. I did chop up some CSA and non-CSA tomatoes for a fresh tomato sauce. I pet the kittehs. And I did sit out on the deck and read a bit. OH! Wait, I know! I poured myself a glass of wine! That's my good do-bee duty for the day. :::Phew:::

                                                                                                                                                                                                                                                                                                                                                And there's always tomorrow, right? But as for today's dinner, I mixed up some W-S Meyer lemon/pepper rub with freshly minced garlic and rosemary and some olive oil. Rubbed that under the skin of the BISO chicken breasts and more on top. Into the oven at 425° to roast for about 20 minutes before turning down the heat to 375° to finish cooking. Side will be steamed green beans and carrots with a drizzle of olive oil and a sprinkle of dried thyme (along with salt and pepper) at the end.

                                                                                                                                                                                                                                                                                                                                                I'm not sure if I'm going to have a starch or not - choices are rice, orzo or Israeli couscous. Probably will just pass on that, but I did make a purchase from that San Francisco Treat, Boudin's Bakery this past week: Sourdough baguettes. Perhaps I'll put one of those in the oven when the chicken temp gets turned down and have some buttered slices of hot sourdough bread.

                                                                                                                                                                                                                                                                                                                                                And there's wine. And whatever movie strikes my fancy on the tube.

                                                                                                                                                                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                                                                                                                                                                1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                  steve h. Aug 24, 2013 06:31 PM

                                                                                                                                                                                                                                                                                                                                                  Cool. Kick back, scratch the kitties, enjoy a good glass of wine.

                                                                                                                                                                                                                                                                                                                                                  Downtime is good. ;-)

                                                                                                                                                                                                                                                                                                                                                  1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                    s
                                                                                                                                                                                                                                                                                                                                                    sedimental Aug 24, 2013 07:03 PM

                                                                                                                                                                                                                                                                                                                                                    Sounds like me! I am home alone for the weekend and I had the best intentions of laundry, sorting through photo's, cleaning out my bedside table, organizing my closet.....uh.... what I actually accomplished was cooking a boat load of soups for a week of lunches and grazing/snacking in the kitchen all day.

                                                                                                                                                                                                                                                                                                                                                    There is always tomorrow. I think I just need to stay out of the kitchen. It seems like once I enter it, I don't leave :)

                                                                                                                                                                                                                                                                                                                                                    1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                      f
                                                                                                                                                                                                                                                                                                                                                      Frizzle Aug 24, 2013 08:57 PM

                                                                                                                                                                                                                                                                                                                                                      It sounds like a lovely Saturday. Have another wine or two with dinner.

                                                                                                                                                                                                                                                                                                                                                      1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                        alliegator Aug 27, 2013 10:07 AM

                                                                                                                                                                                                                                                                                                                                                        You cranked out a good dinner--that is stuff!!

                                                                                                                                                                                                                                                                                                                                                      2. Njchicaa Aug 24, 2013 06:22 PM

                                                                                                                                                                                                                                                                                                                                                        I was back in Alex Guarnaschelli's Old School Comfort Food cookbook tonight. I wish I could link my review of the book here but I know the mods would just delete the whole post.

                                                                                                                                                                                                                                                                                                                                                        I made the breaded chicken with sherry and mustard (she calls it THE chicken) and the green bean casserole which is like the traditional one but with everything from scratch. I wound up serving it with just grilled corn. I had plans for the Mashed Potatoes Chantilly, but I just had too much going on.

                                                                                                                                                                                                                                                                                                                                                        Tomorrow's lunch on the beach will be grilled burgers, hot dogs, chicken, lemony cole slaw, and pasta salad. We will have grilled raja quesadillas and chips and salsa for snacks. I'm responsible for the quesadillas and cole slaw. I'm also making the Hurricane Iced Tea from Barbecue Addiction but tweaking it a bit to see if I can get a better flavor out of it.

                                                                                                                                                                                                                                                                                                                                                        In any case, life is good when you live at the shore and eating great food there is just the icing on the cake. Tomorrow is going to be a great day.

                                                                                                                                                                                                                                                                                                                                                        11 Replies
                                                                                                                                                                                                                                                                                                                                                        1. re: Njchicaa
                                                                                                                                                                                                                                                                                                                                                          Berheenia Aug 25, 2013 07:02 AM

                                                                                                                                                                                                                                                                                                                                                          I got this cookbook last weekend from the library but wasn't moved to make anything from it. As it was a new book I brought it back Monday. How was the chicken anyway? Where is your review posted? Can you type out the url instead of linking it? WFD folk want to read it, at least this one does.

                                                                                                                                                                                                                                                                                                                                                          1. re: Njchicaa
                                                                                                                                                                                                                                                                                                                                                            JungMann Aug 25, 2013 03:33 PM

                                                                                                                                                                                                                                                                                                                                                            I'm traveling but I return home tomorrow and The Chicken sounds like just the thing to finally finish up the bottle of sherry that is occupying quite some space in my fridge. Do you have a link to the recipe?

                                                                                                                                                                                                                                                                                                                                                            1. re: JungMann
                                                                                                                                                                                                                                                                                                                                                              grayelf Aug 25, 2013 06:36 PM

                                                                                                                                                                                                                                                                                                                                                              Sherry in the fridge? I didn't know that was necessary... I keep mine in the liquor cabinet, though I really only use it for cooking.

                                                                                                                                                                                                                                                                                                                                                              1. re: grayelf
                                                                                                                                                                                                                                                                                                                                                                JungMann Aug 25, 2013 08:16 PM

                                                                                                                                                                                                                                                                                                                                                                I can't stand the stuff room temperature so I keep the bottle in the fridge in the unlikely case I want a sherry aperitif. It's been there for most of 2013.

                                                                                                                                                                                                                                                                                                                                                                1. re: JungMann
                                                                                                                                                                                                                                                                                                                                                                  grayelf Aug 26, 2013 09:13 AM

                                                                                                                                                                                                                                                                                                                                                                  Gotcha! I'm glad it lasts a long time, either way. We sometimes serve it to visiting English rellies of a certain vintage.

                                                                                                                                                                                                                                                                                                                                                                  1. re: grayelf
                                                                                                                                                                                                                                                                                                                                                                    h
                                                                                                                                                                                                                                                                                                                                                                    Harters Aug 26, 2013 09:37 AM

                                                                                                                                                                                                                                                                                                                                                                    Mrs Harters, who is certainly English and, probably, of a "certain vintage", enjoys a cream sherry now and again. The bottle lives in the cupboard. Chilled cream sherry just doesnt seem right (although fino certainly does)

                                                                                                                                                                                                                                                                                                                                                                    I believe the experts would tell us that an opened bottle of sherry won't last much longer than an opened bottle of wine. Seeing as Mrs H can take many months to finish a bottle, then either the experts are wrong or her palate is sadly lacking. I'm not about to have that conversation with her!

                                                                                                                                                                                                                                                                                                                                                                    1. re: Harters
                                                                                                                                                                                                                                                                                                                                                                      grayelf Aug 26, 2013 09:56 AM

                                                                                                                                                                                                                                                                                                                                                                      I can't tell either but then again I'm neither an expert nor a sherry lover!

                                                                                                                                                                                                                                                                                                                                                                      1. re: Harters
                                                                                                                                                                                                                                                                                                                                                                        LindaWhit Aug 26, 2013 04:14 PM

                                                                                                                                                                                                                                                                                                                                                                        I thought sherry was like port, vermouth, marsala and madeira. Because they're fortified wines, they last longer than regular wines.

                                                                                                                                                                                                                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                          fldhkybnva Aug 27, 2013 05:02 AM

                                                                                                                                                                                                                                                                                                                                                                          I hope so. My bottles of Marsala, vermouth and sherry live on the counter. I use them a lot but in small quantities so they are quite "aged."

                                                                                                                                                                                                                                                                                                                                                                          1. re: fldhkybnva
                                                                                                                                                                                                                                                                                                                                                                            LindaWhit Aug 27, 2013 06:12 AM

                                                                                                                                                                                                                                                                                                                                                                            Same with mine. I won't say how long I've had the marsala and madeira. The sherry, however, is relatively new. :-)

                                                                                                                                                                                                                                                                                                                                                                            1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                              fldhkybnva Aug 27, 2013 08:24 AM

                                                                                                                                                                                                                                                                                                                                                                              You remind me, I need to finally buy and try some madeira.

                                                                                                                                                                                                                                                                                                                                                            2. s
                                                                                                                                                                                                                                                                                                                                                              sedimental Aug 24, 2013 07:07 PM

                                                                                                                                                                                                                                                                                                                                                              I made a bunch of Asian style soups today. I especially liked one with a combination of burdock root and maitake mushrooms in a dashi broth. Really savory and the burdock gave a nice slightly sweet little crunch.

                                                                                                                                                                                                                                                                                                                                                              I make burdock tea and also use it in Asian salads but just never put it in a soup. Tasty!

                                                                                                                                                                                                                                                                                                                                                              1. steve h. Aug 24, 2013 07:11 PM

                                                                                                                                                                                                                                                                                                                                                                Our best houseboat guest walked downtown Sausalito with us this morning, packed his bags and should be winging his way home to Hong Kong as I type.

                                                                                                                                                                                                                                                                                                                                                                Deb and I are free! Two old smoothies on a houseboat.

                                                                                                                                                                                                                                                                                                                                                                I took my bride to F3 (spawn of Le Garage) for late afternoon drinks and snacks: a glass of sparkly French wine to start; stuffed squash blossoms with herbed chèvre, balsamic reduction, sweet corn relish, nettle pesto for starters.

                                                                                                                                                                                                                                                                                                                                                                Next up was fried green tomatoes with a side of burrata on top of frilly mustard greens and a splash of housemade Green Goddess Dressing(!) to send things over top. This was Deb's dish. I had fried oysters. Really good fried oysters. Cornmeal was the light coating (I added salt), something called a Bloody Mary aioli, and pickled okra sent this over the top. It was killer. A Sancerre to wash it all down, an espresso to finish.

                                                                                                                                                                                                                                                                                                                                                                Back on the houseboat, I set a fire in the fireplace to ward off the evening chill: wine for Deb, beer for me.

                                                                                                                                                                                                                                                                                                                                                                I like it out here.

                                                                                                                                                                                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                                                                                                                                                                                1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                                  f
                                                                                                                                                                                                                                                                                                                                                                  foodieX2 Aug 24, 2013 07:20 PM

                                                                                                                                                                                                                                                                                                                                                                  Steve- I want your life. Cheers to you and Deb.

                                                                                                                                                                                                                                                                                                                                                                  1. re: foodieX2
                                                                                                                                                                                                                                                                                                                                                                    steve h. Aug 24, 2013 07:55 PM

                                                                                                                                                                                                                                                                                                                                                                    Thanks.

                                                                                                                                                                                                                                                                                                                                                                    1. re: steve h.
                                                                                                                                                                                                                                                                                                                                                                      mariacarmen Aug 24, 2013 11:19 PM

                                                                                                                                                                                                                                                                                                                                                                      i LOVE your life - and i want you two to keep having your life!

                                                                                                                                                                                                                                                                                                                                                                      1. re: mariacarmen
                                                                                                                                                                                                                                                                                                                                                                        steve h. Aug 25, 2013 08:52 AM

                                                                                                                                                                                                                                                                                                                                                                        Never fear. I'm too stuck in my ways.

                                                                                                                                                                                                                                                                                                                                                                2. h
                                                                                                                                                                                                                                                                                                                                                                  Harters Aug 25, 2013 03:45 AM

                                                                                                                                                                                                                                                                                                                                                                  Upcoming.......mutton chops.

                                                                                                                                                                                                                                                                                                                                                                  Simply cooked under the grill. New potatoes, baked squash, mint sauce to accompany. Raspberries, apricots & dates to nibble on for "afters".

                                                                                                                                                                                                                                                                                                                                                                  1. Berheenia Aug 25, 2013 04:25 AM

                                                                                                                                                                                                                                                                                                                                                                    Farmers Market bounty continues- blueberry pie for breakfast. You need to try this. Gorgeous late August tomatoes have no seeds and are great in a grilled cheese and tomato sandwich. WFD was a grill basket of cut up squashes, yellow and green, red onion and bell pepper, marinated in a greek style combo of evoo, lemon juice, fresh garlic and oregano. I tossed these on the weber gas grill and we had them with an orzo pilaf, also a greek style with lemon and some chicken broth with chopped rosemary. There was a loaf of white bread, posing as a baguette. We are learning our way around the various bakeries that show up at the markets and this one is a large commercial bakery, known for it's rye bread. Not to swinging on the artisan baguette front. It appears that basil has gone by at the markets, although the grocery store had some but it was not the same so I didn't make the pesto I wanted for the veggies. I'm definitely getting spoiled by all the fresh produce.

                                                                                                                                                                                                                                                                                                                                                                    1. GretchenS Aug 25, 2013 07:36 AM

                                                                                                                                                                                                                                                                                                                                                                      I have been insanely busy and am about 800 posts behind on WFD -- I miss you all! But the madness will not stop until the end of the month.

                                                                                                                                                                                                                                                                                                                                                                      Last night I made a chef salad (or is it chef's salad?). Fabulous ham and turkey from the posh deli, FM cherry tomatoes, avocado and hb egg on a bed of crispy romaine and radicchio with a lemon-dijon-caper vinaigrette. Really yummy, the radicchio worked well to balance the sweet tomatoes and ham. I am so glad to rediscover the composed salads I have made this month for DOTM, I had lost track of how good they are

                                                                                                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                                                                                                                                                                                      1. re: GretchenS
                                                                                                                                                                                                                                                                                                                                                                        h
                                                                                                                                                                                                                                                                                                                                                                        Harters Aug 25, 2013 09:15 AM

                                                                                                                                                                                                                                                                                                                                                                        "I made a chef salad (or is it chef's salad?). "

                                                                                                                                                                                                                                                                                                                                                                        Wouldn't it only be a "chef salad" if it contained chef? :-)

                                                                                                                                                                                                                                                                                                                                                                        1. re: Harters
                                                                                                                                                                                                                                                                                                                                                                          f
                                                                                                                                                                                                                                                                                                                                                                          foodieX2 Aug 25, 2013 02:23 PM

                                                                                                                                                                                                                                                                                                                                                                          lmao!

                                                                                                                                                                                                                                                                                                                                                                          1. re: Harters
                                                                                                                                                                                                                                                                                                                                                                            suzigirl Aug 25, 2013 02:34 PM

                                                                                                                                                                                                                                                                                                                                                                            Ya never know what could be hiding under that lettuce ;-)

                                                                                                                                                                                                                                                                                                                                                                        2. l
                                                                                                                                                                                                                                                                                                                                                                          Londonlinda Aug 25, 2013 10:29 AM

                                                                                                                                                                                                                                                                                                                                                                          Very little cooking last week - more late evening meetings (therefore more scrambled egg suppers!) and planning my Dad's 80th Birthday party (for 50 people!) this weekend. Fortunately it all went off fine, so today has been a lazy day. There's some beef strips marinading in ginger. soy sauce and honey in the fridge to be briefly fried and made into lettuce wraps, followed by berries and cream. Hope to be more creative next week!

                                                                                                                                                                                                                                                                                                                                                                          1. scubadoo97 Aug 25, 2013 11:04 AM

                                                                                                                                                                                                                                                                                                                                                                            Been eating out the last few days. My most recent meal at home was red beans and rice with sausage and shrimp

                                                                                                                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                                                                                                                            1. g
                                                                                                                                                                                                                                                                                                                                                                              girlwonder88 Aug 25, 2013 01:17 PM

                                                                                                                                                                                                                                                                                                                                                                              Planning the epicurious grilled pork chops with green apple and tomatillo sauce tonight, fresh corn on the cob, pineapple upside down cake-kind of a mis-matched meal but some favorites of the folks coming for dinner. Our barbecue plans a bit thwarted by the rain we've had today for the first time in a month or so,-we'll still grill, but the seven kids that will be here will either brave the wet yard or rattle around in the house.

                                                                                                                                                                                                                                                                                                                                                                              1. suzigirl Aug 25, 2013 02:17 PM

                                                                                                                                                                                                                                                                                                                                                                                Last night was a very simple dinner since I spent the afternoon cleaning the house and the pool. BLK's(kunmatoes) and french onion soup pulled from the freezer. Lots of bacon leftover from the dinner so brunch was blackstones with lemon holandaise to cut the sweet from the kumatoes, and o'brien potatoes. And bloody maria's to wash it down
                                                                                                                                                                                                                                                                                                                                                                                Tonight theh man is at the helm with grilled chicken drumsticks. I am providing the sides of twice baked four cheese potatoes(bellv

                                                                                                                                                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                                                                                                                                                1. re: suzigirl
                                                                                                                                                                                                                                                                                                                                                                                  suzigirl Aug 25, 2013 02:29 PM

                                                                                                                                                                                                                                                                                                                                                                                  I can't seem to be able to fix the previous post so fuck it!!
                                                                                                                                                                                                                                                                                                                                                                                  The rest of the post should be (bellvitano, parm, Gouda and and brie bits leftover) and creamed spinach. Yeah, its alot of dairy but thats okay. I like it

                                                                                                                                                                                                                                                                                                                                                                                2. juliejulez Aug 25, 2013 02:57 PM

                                                                                                                                                                                                                                                                                                                                                                                  Oowee it's been a busy couple days. Friday night SO and I went to a St Jude's benefit downtown. Had a cowboy theme so dinner was oven fried chicken, mashed potatoes, and carrots and brussels sprouts. The chicken was actually delicious, mashed potatoes meh, carrots ok, and brussels sprouts inedible.

                                                                                                                                                                                                                                                                                                                                                                                  On Saturday, I spent the day/night with family. One of my aunts who lives locally is turning 60, so her daughter arranged a surprise gettogether. One of my other aunts who lives in San Diego flew in, along with local aunt's best friend. We surprised local aunt at a hotel that I arranged (BFF's hubs is the GM), and we went to dinner at Maggiano's (aunt's favorite). It was my first time there and was surprised at how good it was. There was also champagne and wine involved.

                                                                                                                                                                                                                                                                                                                                                                                  Then, this morning I met them back downtown for brunch at the hotel restaurant then came back home, where my butt is parked on the couch for the afternoon before I take SO back to the airport. My dinner after that will consist of leftover pizza (I wasn't here to cook dinner so SO resorted to Domino's), or maybe some of the Maggiano's leftovers.

                                                                                                                                                                                                                                                                                                                                                                                  6 Replies
                                                                                                                                                                                                                                                                                                                                                                                  1. re: juliejulez
                                                                                                                                                                                                                                                                                                                                                                                    f
                                                                                                                                                                                                                                                                                                                                                                                    foodieX2 Aug 25, 2013 03:17 PM

                                                                                                                                                                                                                                                                                                                                                                                    JJ, is that the Maggianos on Columbus Ave in Boston? My husband and I have commented that is always packed when we drive by. Is it typical red sauce italian? What did you have?

                                                                                                                                                                                                                                                                                                                                                                                    1. re: foodieX2
                                                                                                                                                                                                                                                                                                                                                                                      juliejulez Aug 25, 2013 03:25 PM

                                                                                                                                                                                                                                                                                                                                                                                      We went to the one here in Denver, it's a national chain. It is pretty typical red sauce Italian, but I thought it was pretty good. The waitress said they have a scratch kitchen so that's probably why it's better than most chain type places. They do individual meals or family style for parties of 4 or more. Our apps were fried calimari, hot spinach and artichoke dip, and caesar salad. Mains were lasagna, chicken piccata, and gnocchi with italian sausage in tomato cream sauce.

                                                                                                                                                                                                                                                                                                                                                                                      1. re: juliejulez
                                                                                                                                                                                                                                                                                                                                                                                        f
                                                                                                                                                                                                                                                                                                                                                                                        foodieX2 Aug 25, 2013 06:36 PM

                                                                                                                                                                                                                                                                                                                                                                                        How terrible is it that I had no idea it was a chain? I need to get out more!

                                                                                                                                                                                                                                                                                                                                                                                        1. re: foodieX2
                                                                                                                                                                                                                                                                                                                                                                                          juliejulez Aug 25, 2013 07:11 PM

                                                                                                                                                                                                                                                                                                                                                                                          Ha, when I lived in Chicago i didn't know it was a chain either!

                                                                                                                                                                                                                                                                                                                                                                                          1. re: foodieX2
                                                                                                                                                                                                                                                                                                                                                                                            fldhkybnva Aug 25, 2013 07:18 PM

                                                                                                                                                                                                                                                                                                                                                                                            My family used to go to the location in Philadelphia a lot, pretty good food. The location closest to us now in New Jersey actually delivers.

                                                                                                                                                                                                                                                                                                                                                                                      2. re: juliejulez
                                                                                                                                                                                                                                                                                                                                                                                        LindaWhit Aug 25, 2013 04:02 PM

                                                                                                                                                                                                                                                                                                                                                                                        Happy birthday to Auntie! Glad her birthday dinner out was good. Enjoy your butt-parking.

                                                                                                                                                                                                                                                                                                                                                                                      3. LindaWhit Aug 25, 2013 04:06 PM

                                                                                                                                                                                                                                                                                                                                                                                        ::::Veruca Salt foot stomp:::: I want my motion sensor lights for the downstairs hallway, and I want them NOW!

                                                                                                                                                                                                                                                                                                                                                                                        Lord, I was in WAY too many Walmarts today trying to find these things that I have 2 of from my local Walmart. Nothing. Nada. Zip-a-dee-doo-dah!

                                                                                                                                                                                                                                                                                                                                                                                        And what do I find on Amazon.com when I get home? DUH. I get the Moron Award today.

                                                                                                                                                                                                                                                                                                                                                                                        Oh well, I figured out WFD in all my driving around. Some of the fresh tomato sauce that I made yesterday got converted into a rough version of Lidia's Sausage-Tomato Sauce. I'm using penne instead of the rigatoni.

                                                                                                                                                                                                                                                                                                                                                                                        http://www.lidiasitaly.com/recipes/de...

                                                                                                                                                                                                                                                                                                                                                                                        Some of the Boudin's sourdough bread reheated and sliced and buttered, and it's dinner.

                                                                                                                                                                                                                                                                                                                                                                                        Oh yeah. There's wine. Four Walmarts will do that to you.

                                                                                                                                                                                                                                                                                                                                                                                        10 Replies
                                                                                                                                                                                                                                                                                                                                                                                        1. re: LindaWhit
                                                                                                                                                                                                                                                                                                                                                                                          suzigirl Aug 25, 2013 04:16 PM

                                                                                                                                                                                                                                                                                                                                                                                          "Oh yeah. There's wine. Four Walmart will do that to you."

                                                                                                                                                                                                                                                                                                                                                                                          I like your way of problem solving much better than Veruca Salt's.
                                                                                                                                                                                                                                                                                                                                                                                          Pasta sounds good right now. That has to be on the table soon.